Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    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?

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes