Parsnips are a root vegetable related to the carrot. They look just like a large white carrot with long skinny ends. Parsnips can be eaten raw and cooked, but are usually served cooked. They have a texture similar to a potato, but are sweeter. Parsnips are a fall crop, and store well, lasting weeks in the refrigerator. They are high in vitamins and minerals, especially potassium. Use like you would a carrot, or try one of our great recipes.
Stored in a plastic or reusable produce bag in the refrigerator, parsnips will last up to a month.
Scrub parsnips to remove any dirt, peel, and shred, dice, or chop for recipes. Larger parsnips contain a core, which you can remove, but for our fresh parsnips it is probably not necessary. Parsnips are excellent, roasted, baked, mashed, in fritters, and stewed.
Balsamic Glazed Pork Tenderloin with Black Pepper Tarragon Parsnips
Roasted Carrot & Parsnip Flatbread
Fennel Crusted Pork Chops with Parsnips
Parsnip & Carrot Shepherd’s Pie
Vegetarian Carrot & Parsnip Shepherd’s Pie
Beef Stew with Red Wine and Herbs
Quick Spicy Soba Noodles with Root Vegetables
Miso Maple Roasted Root Vegetables
Roasted Root Vegetable Cheese Platter
Turnip & Parsnip Breakfast Hash
Parsnip Cheddar Scones with Sage
Parsnip Cake with Buttermilk Glaze