Preparation, uses, and tips
Scrub parsnips just before using. They can be baked, sautéed, steamed, or boiled and
mashed like potatoes. They stand in nicely for
carrots, sweet potatoes, or regular potatoes in most recipes, and lend a gentle
sweetness to soups and other combinations of root vegetables.
Buying and storing tips
Parsnips can be found in the produce section of health food stores and supermarkets. Look
for small, firm, and well-shaped roots (very large parsnips may be woody), and avoid those
that are limp, shriveled, or spotted. Store them, refrigerated, in a plastic bag for up to two
weeks.
Varieties
Parsnips vary somewhat in size and shape.
Nutrition Highlights
Parsnips (raw, sliced), 1 cup (155g)
Calories: 100
Protein: 1.56g
Carbohydrate: 24g
Total Fat: 0.4g
Fiber: 6.5g
*Excellent source of: Vitamin C (22.6mg), and
Folate (88.8mcg)
*Good source of: Potassium (498mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.