Parsnips are similar to a carrot, but are cream/yellow in color. However, they typically are cooked and not eaten raw due to their fibrous texture. When shopping, choose parsnips that are firm and smooth. They are in season during the fall and winter. Store parsnips in an unsealed bag for about 3 weeks in the fridge. Roasting, steaming, and baking are a few ways that they can be prepared. Mashed parsnips and parsnip soup are popular recipes. Nutrition wise, parsnips are good sources of folic acid, fiber, potassium, vitamin C and vitamin K.
References:
- SDSU Extension. (2019). Parsnip. Retrieved January 18, 2022, from https://extension.sdstate.edu/sites/default/files/2019-11/S-0001-26-Parsnip-Fact_Sheet.pdf(opens in a new tab)
- Parsnips. (2012). Reasons for the Seasons Produce Tips for Placer & Nevada County Consumers. Retrieved January 18, 2022, from https://ucanr.edu/sites/nutrition_best/files/73345.pdf(opens in a new tab)
