Parsnips are available year-round in most regions, with peak season being November to April.
Health Benefits of Parsnips:
Parsnips are a great source of Vitamin C, fiber, folate and potassium.
Also rich in many of the B-complex groups of vitamins such as folic acid, Vitamin B6, thiamin and pantothenic acid as well as Vitamin K and Vitamin E.
How to Select Parsnips:
Select parsnips that are small to medium in size, 5 to 10 inches (12.5 to 25 cm) in length, with firm flesh and no soft spots. The color should be even as dark spots can indicate decay or freeze-burn.
How to Store Parsnips:
Store unwashed parsnips wrapped in a paper towel and placed in a plastic bag in the crisper drawer of your refrigerator, up to 2 weeks.
Cooked parsnips should be refrigerated and used within 3 days.
How to Prepare Parsnips:
Wash and peel parsnips before cooking. Cut off the top and bottom ends then slice of chop.
Fun Facts About Parsnips:
The parsnip’s unique flavor comes when its starches change to sugar. This happens after the first frost, when the vegetable is still in the ground. In Europe, parsnips were used to sweeten jams and cakes before sugar was widely available.
Parsnips are a root vegetable related to the carrot family.