KraftRecipes.com
Print PageClose Window

seasonal produce: parsnips

Get to know parsnips and you’ll be rewarded with their subtle sweet flavor. A 1/2 cup serving of cooked parsnips is a good source of vitamin C! Check out the parsnip tips below to find out how to choose the best ones at the farmers’ market or grocery, and you’ll soon be enjoying them in your favorite soups, stews and stir-fry recipes. They also can be part of a delicious vegetable side dish with other root vegetables, and secretly added to yummy mashed potato recipes. To find out more about the herbs that bring out parsnips’ best flavor, take a look at our handy Herb Guide.

Purchasing Parsnips

  • Select firm small- to medium-size parsnips since large ones are often tough and stringy with a woody core that must be removed.
  • Avoid limp, shriveled or blemished parsnips that have moist spots or many tiny hairlike roots.
  • Refrigerate unwashed parsnips in a plastic bag for up to 2 weeks.

Preparing Parsnips

  • Trim both ends, peel and rinse with water. If the parsnips are large, slice them lengthwise in half and remove any tough fibrous cores.
  • Chop, slice, cube or julienne parsnips to ensure even cooking.
  • Cook immediately after peeling and cutting, or place in a bowl of water with lemon juice to prevent them from discoloring.
  • Parsnips have a tendency to become mushy when overcooked and are best when just slightly tender. Add them to long-simmering dishes, such as soups and stews, during the last 10 to 15 minutes of the cooking time.

Parsnip Nutrition

  • Excellent of vitamin C. Good source of dietary fiber.
  • Low in sodium.

Serving Parsnips

  • Team up parsnips with other root vegetables. When oven-roasting carrots, potatoes and onions, add parsnips to the pan for a tasty change of pace.
  • Whip up a blend of mashed potatoes and parsnips for an extra-flavorful side dish.
  • Toss julienned parsnips into your favorite stir-fry recipe for some veggie variety.
  • Substitute chopped cooked parsnips for some or all of the potatoes in your favorite potato salad recipe.
  • Add parsnip chunks to the mix of vegetables in soups and stews.
  • Glaze cooked parsnips like carrots, with brown sugar, honey or mustard.
  • Brown sugar, apples, orange zest, cinnamon, nutmeg and ginger enhance the natural sweetness of parsnips.
  • Pair parsnips with herbs, such as rosemary, dill, chives and thyme, for savory flavor.
Parsnips
View More Produce
parsnips
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email