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Healthy and Sustainable Food

Parsnip

DATES AVAILABLE:

New England: October through early December, Late March through late April; Storage: 2-6 months
Mid-Atlantic: October through November; Storage: 2-6 months

Because their high sugar content allows them to stay in the ground without freezing through the coldest months, parsnips may appear, freshly dug, in the market whenever a thaw allows. Thus, they are the definitive winter vegetable.

BRIEF DESCRIPTION:

Parsnips (Pastinaca sativa, Umbelliferae) are edible root vegetables native to Eurasia that belong to the same family as carrots. Parsnips resemble carrots in appearance and texture, but are more heavily shouldered and have white flesh with a sweeter, nuttier flavor. Parsnips also have leafy tops that resemble celery, another member of the Umbelliferae family. When temperatures drop, parsnips convert their stored starch to sugar. Therefore, winter parsnips exposed to cold and frost are sweeter than autumn parsnips.

“Hollow Crown” are off-white with a tapered shape and can grow to be about 12 inches long; “All America” also have white flesh and a slightly wider shape. “Harris Model” are large and uniform; they are white, tender, and can grow to 12 inches in length. “Andover” roots are creamy white and are long and narrow with rounded shoulders.

USING PARSNIPS:

When at the market look for firm, small to medium sized parsnips that are nicely tapered without excessive side roots; if tops are still attached, they should be leafy and bright green. Scrub to remove all dirt and peel if desired.

Raw parsnips have a subtle sweetness and crunchy texture; they can be grated or cut into strips, added to salads or served with dip. Cooking makes parsnips soft and sweet. They can be boiled, steamed, sautéed, roasted, pureed, baked, or mashed and are often combined with other root vegetables. They can also be added to soups and stews.

NUTRITIONAL INFORMATION:

One cup of raw parsnips contains 100 calories and 7 grams of fiber. Parsnips are also high in vitamin C, an excellent source of folate and vitamin K, and a good source of potassium and manganese.

STORAGE:

General: Remove tops and store parsnips in a plastic bag in the refrigerator for up to four weeks.

Freezing: To freeze, wash, peel and cut into ½-inch cubes. Blanch in boiling water for 3 minutes, cool in cold water, drain, dry and store in a plastic container in the freezer for up to one year.

Drying: Wash parsnips and cut off roots and shoots. Cut into slices or strips that are 1/8” thick. Blanch for 4 minutes before drying.  Estimated drying times are 6-10 hours in a dehydrator.