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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.
|Calculated for 1 cup slices|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 23.9g||7%|
|Dietary Fiber 6.5g||26%|