A parsnip looks like a white carrot (and is, in fact, in the same family). Along with their sweet flavor, parsnips are strong in vitamin C, folate, and potassium. Parsnips may be substituted for carrots in most recipes and vice versa. Parsnips are best roasted, although many prefer them steamed and mashed like potatoes. It is best to peel their skins. You can boil or steam the washed root and then scrape off the skin to preserve nutritional value. If parsnips are very small and tender, they can be peeled and grated raw into salads.


Recipes (3)

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Creamy Roasted Parsnip Soup View
Roasted Vegetable Medley View
Lamb and Winter Vegetable Soup View

Nutritional Information

Serving Size 1 Cup
Calories 100
Carbohydrate 24 grams
Dietary Fiber 7 grams
Calcium 48 mg
Phosphorus 94 mg