Loading delicious recipes...
Loading delicious recipes...
Parsnips are sweet, nutty root vegetables related to carrots and parsley. Their starchy flesh becomes sweeter after frost exposure, making them a beloved winter vegetable. Rich in fiber and folate, they're excellent roasted.
Cold temperatures trigger parsnips to convert starches to sugars as a natural antifreeze mechanism. This is why fall-harvested parsnips left in the ground through first frost, or stored in cold conditions, develop notably sweeter flavor.
Young, thin parsnips can be simply scrubbed. Larger, older parsnips often have tougher skin and a woody core that should be removed. The core becomes stringy when cooked - quarter lengthwise and cut out the pale center if it's tough.
Parsnips have more calories (75 vs 41), fiber (4.9g vs 2.8g), and folate (67mcg vs 19mcg) per 100g. Carrots have significantly more vitamin A (835mcg vs 0). Parsnips are starchier while carrots have more sugar. Both are nutritious root vegetables.
Store parsnips unwashed in a plastic bag in the refrigerator crisper for 2-3 weeks. For longer storage, keep in a cool root cellar (32-40°F) for several months. Avoid storing near apples which can cause bitterness.
Log Parsnip and 300+ other foods with our AI-powered calorie tracker.
Download App