The parsnip is a root vegetable closely related to the carrot and parsley. Parsnips are native to Europe and Asia and were introduced to North America in the 17th century. Larger parsnips can have a woody texture, but smaller roots have a tender texture and sweet flavor.
Parsnips’ hearty texture stands up well to roasting. Try combining it with carrots, beets and sweet potatoes seasoned with fresh rosemary, and roast until tender.
Add parsnips to your soups and stews for nutritional value. You can use parsnips in the salads combined with dried cranberries, fresh sage and vinaigrette.
Health benefits:
- Parsnips is a great source of fiber so is very good for digestion.
- Consuming parsnips boosts your intake of Vitamin C and E. Vitamin C is a powerful antioxidant that helps body with infections and eliminates cancer-causing free radicals in your body. Vitamin E helps you make red blood cells.
- Parsnips contain Vitamin K and Manganese. Both nutrients play an important role in the health of your bones.
- Parsnips contain low content of sodium and high content of potassium. Potassium helps protects you from high blood pressure, while folate helps lower your blood levels of homocysteine, an amino acid associated with an increased risk of heart disease.
- Several components of parsnip are known to provide neurological benefits.
- Several studies have indicated that individuals with type 1 diabetes who consume high-fiber diets have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids, and insulin levels.
- Diets that include parsnips may also help prevent hemorrhoids, obesity, stroke and diverticulitis.
Choose fresh, firm, fleshy, medium size, even surfaced parsnips. Avoid long, thin, and tail like roots and avoid, woody, over-mature ones, as they are off-flavored. Do not buy soft, shriveled, pitted, knobby, or damaged roots.
Store parsnips in a plastic bag and place in the vegetable drawer of the refrigerator set between 0°C and 5°C. Do not put raw parsnips in the freezer compartment.
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I often use them in the soups 🙂
I’ll try to roast them too as you suggest, I never did.
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Who would have thought that parsnips were such superstars! When I am doing mashed potato in our van (and at home) I sometimes like to add a parsnip, sweet potato or carrot which gives the mash a great colour and also adds to the taste and nutrition.
We love them boiled with potatoes for an extra special mash or roasted with honey at Christmas is my favourite. Didn’t know that they had Vitamin K so another great reason to eat them!
Sounds great!
So valuable information
Thank you
I love parsnip! I use it mostly in soups 🙂
I love using parsnip in soups, especially my grandma’s chicken soup 😄
When I was pregnant I craved parsnips and beets. I would mainly roast them and eat a plateful!
When you roast them try par-boiling them first and then lightly coating them in a seasoned flour mixture with some salt, pepper and a bit of Parmesan cheese for a delicious crunchy parsnip with a sweet roasted flavor – so good!!
Sounds great!
Sounds fantastic!
In your opening sentence, you say “Parsnips are closely related to the carrot and parsley.”
Parsley is actually a herb, not a vegetable.
Necessary fact to know before you try to educate people.
Here is the link about parsley on Wikipedia. https://en.m.wikipedia.org/wiki/Parsley
Parsley is cultivated as a vegetable, herb or spice.
The point you’re trying to prove from Wikipedia speaks of HOW Parsley is cultivated, not what food group it belongs to.
Wikipedia speaks of food groups grown from the ground in general terms, which covers vegetables, herbs and spices.
There are some fruits that are grown from the ground up like strawberries, would you call them root vegetables just because they’re cultivated in the same way?
I’m not questioning how something is grown, I’m just making you aware that Parsley is not of the same food group as vegetables, it is a herb.
It’s very important to understand your food groups especially as you’re trying to educate people about the facts and benefits of specific foods.
I grow my own herbs and spices, so I’m knowledgable in what I’m saying, that’s all.
Thank you for your information.
I think we are talking parsley root and parsnips – both root parts and classed as veg. In Eastern Europe it is more wide in use than in Western Europe. The green part is used as a herb.
Yes. As you can see in the photo I wrote about the root part. We use it very often.
Hi iSaw,
I wonder if you’ve looked at the botanical classification of parsley, parsnip and carrott on wikipedia? They all belong to the family of Apiaceae, and are related.
Every plant has roots and leaves, and on some plants we eat the roots, such as parsnip and carrot, and others the leaves AND the roots, such as parsley. The leaves of parsnip and parsley look kind of similar, but don’t taste similar. A plant can still be related to another, even though you would classify one as a herb and another a root vegetable.
One of my favorite root vegetables, I like to roast them, use them in soups, and mix them with mashed potatoes to add a little sweetness.
Nice!
Ooh, I love a good parsnip! Particularly, as you say, as part of a large root veggie roast sprinkled with rosemary.
We boil them and then grind them up in the blender. It makes a super creamy, sweet, mashed potato like side dish.
Sounds great!
They are a wonderful alternative to potatoes, and are delicious cooked stovetop with other vegetables and cubed smoked chicken sausage. Great post!
Thank you
I boil parsnips and carrots (separately) and then mash the both together, beautiful!
Sounds great!
My favourite as well. Unfortunately I can’t get them here 😦 Love its aroma and taste. It will be the first thing I eat in London soon 🙂
Love parsnips, and you just reminded me to put the carrots in the Veg pot, which would have been carrot less, because it’s bubbling away nicely already. Carrots in now.
Very nutritious indeed.
Great post and I love roasted parsnips – you reminded me I need to buy them more often!
Thank you
I just put one in my soup last night. That and turnips!
I cook ed them for the first time to other day
Great post- I love all the information! Who knew this unassuming veggie was so nutritious!
Thank you
Often use Parsnips instead of potato for mash, and I can not have a roast of any kind of meat without roast parsnips. Curried parsnips soup is a warming winter dish.
Sounds great!
very informative
Thank you
Love parsnip! The most underrated veg along with beetroot I think.
I have been trying to include more root vegetables in my diet and this information is very informative.
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Parsnips are sooo good!! I love making Jane Grigson’s curried parsnip soup, and I adore them roasted!
Sounds great!
Yes I love reading about uncommon foods. I’m surprised at the health benefits. Thank you for sharing and posting such wonderful photos. If you have a website, or on any other social site I would follow you there. I’m one of your biggest fans. Do you happen to sell your photos with your signature or watermark?
Thank you. I am selling my photos.
Awesome info! I just bought some to try after learning my daughter is allergic to potatoes! Thanks for the great article!
You are welcome
Love them candied. Peeled with a cheese grater and slowly cooked.
Sounds great!
I have just visited for the first time but I will keep coming back. Very nice blog!
Thank you
I love parsnips but never thought of adding them to salads Thanks, I’ll give it a try.
You are welcome
I love roasted parsnips😊
Thanks for sharing!
You are welcome
That was insightful. Wow i’m definitely adding parsnips to my salads
Thank you
Parsnips are widely used in Moroccan cuisine. I do love them with the couscous 😃
Think i’m going to go out and get some nice parsnips, I remember my grand father loved them
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Parsnip chips are great too!