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    Kitchen Dictionary: parsnip

    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

    Ingredient

    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
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    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?

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