Be careful not to overcook parsnips as their flavor is sweetest when just tender. Larger parsnips may need to be peeled and have their woody cores removed before cooking. If the parsnips are small and young, you can clean with a vegetable brush instead of peeling. It also does quite well microwaved, steamed or boiled.īefore using, rinse well, trimming the root and leaf ends. They have a nutty, spicy, peppery flavor that is well suited to longer cooking times, as in casseroles and stews, or oven-roasted on their own. Parsnips are suitable for almost any method of cooking including baking, boiling, sautéing and steaming. Fully cooked parsnip purée may also be frozen for up to 10 months. Parsnips can be frozen for 8 to 10 months. Pack into freezer bags or containers, leaving room at the top. To freeze, select small to medium, firm parsnips that are tender and have a mild flavor. Do not wash before storing.Ĭooked parsnips can be refrigerated and used within three days. If the green tops are still attached, remove them before storing, or they will draw moisture from the roots. Parsnips store well for 2-3 weeks in a perforated plastic bag in the refrigerator vegetable crisper. If the leafy tops are still present, they should look fresh and green, not limp, wilted or browning. Most parsnips are sold with their tops already clipped. Parsnips that aren't well-shaped require extensive trimming to prepare the vegetables for cooking. Choose parsnips with a creamy-white, smooth, firm surface.Īvoid irregularly shaped parsnips if you're concerned about wastage. Dark spots can indicate decay or freezer-burn. Avoid limp, shriveled or spotted parsnips as they are likely to be more fibrous. The roots should not have a lot of hair like rootlets. Look for small to medium, well-shaped roots. Varieties include All American, Hollow Crown Improved and Harris Model. They can grow up to 20 inches long but they are most tender when about 8 inches, roughly the size of a large carrot. They range from pale yellow to off-white. The main commercial varieties of parsnip are similar in size, taste and color.
Parsnips are also packed with falcarinol, a phytochemical with anti-inflammatory and anti-cancer properties. One cup of cooked parsnip has 5.5 g of fibre, 572 mg of potassium, 20 mg of vitamin C and almost one-quarter of a day’s folate. They may be white, but parsnips are surprisingly nutrient-dense.
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