Parsnips

Culinary Characteristics: 

• Subtle, fine-tasting vegetable that makes a good alternative to potatoes or other starches

• Stronger flavour than carrots, turns nutty, or sweet when cooked

• Prepare in many ways: 

• Boiled, roasted, or in stews, soups and casseroles 

• Thinly sliced and deep fried, they make excellent sweet snack chips

• Cut into sticks, roll in butter, then roast until carmelized and crisp...addictive!

• Steamed and mashed like potatoes

• Parsnips may be substituted for carrots in many recipes

Nutritional Benefits: 

• The parsnip is richer in vitamins and minerals than its close relative, the carrot 

• Particularly rich in potassium, folate, and is a good source of Vitamin C

• Good source of dietary fibre

Description: Parsnips resemble carrots, but are a paler colour and larger than most carrots 

Availability/Storage:  

• Long dormancy, selling out January 2022 (estimated)

• Keep as cool as possible without freezing

Origin: Native to Eurasia and have been eaten there since ancient times. Used to make sugar in the middle ages.