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Kitchen Dictionary: parsnip


A starchy root vegetable related to the carrot, similar in shape with a cream-colored exterior and white interior. Parsnips are not grown in warm climates, and are considered a winter vegetable because the first frost of the year is needed to convert the parsnip's starch to sugar, resulting in a unique nutty, sweet flavor. Pasnips were a staple in many diets before being replaced by potatoes. The name originates from the French "pastinca" and "nip" for it's resemblance to the turnip.

plural: parsnips


Season: available year-round

How to select: Choose moederate-sized, well-shaped roots, that are not limp, pitted, shriveled or spotted. Large parsnips can be woody.

How to store: Refrigerate unwashed, wrapped in a paper towel in a plastic bag up to two weeks.

How to prepare: boil, roast or use in stews, soups and casseroles. Wash, trim the crown and peel aas you would a carrot. If pureeing, leave the skins intact. Steam unpeeled parsnips then slip off skins.

More Parsnip Recipes
Popular Parsnip Recipes
Irish Carrot & Parsnip Mash
Uncle Bill's Carrots - Turnip - Parsnip Dish
Potato, Carrot and Parsnip Soup

Nutrition Facts

Calculated for 1 cup slices
Amount Per Serving %DV
Calories 99
Calories from Fat 3 (3%)
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 13mg 0%
Potassium 498mg 14%
Total Carbohydrate 23.9g 7%
Dietary Fiber 6.5g 26%
Sugars 6.5g
Protein 1.6g 3%

How is this calculated?