It looks like large, white-colored carrot, but it has sweeter taste. Parsnips are a rich source of dietary fibers, vitamin C, B1, B6, B9, K and E and minerals such as potassium, iron, calcium and copper

How to Select

Go for small to medium parsnips, as larger ones can be fibrous, and always choose firm, rather than limp or shriveled examples. Avoid those with lots of whiskers or brown patches as this indicates that they may well be rotten.

How to Store

In a perforated bag in the fridge - they'll last for around a week.

How to Prepare

Young, small parsnips don't really need peeling - just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Recipes with this Vegetable