Parsnips - Gwillimdale Farms (2024)

FAQs

Is parsnip healthier than potatoes? ›

Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That's simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.

Parsnips are one of those rare starchy vegetables with a very high glycemic index score of 97, but containing almost no sugar carbs, so if you eat a parsnip your blood sugar isn't going to change much.

Best Storage

The fridge is the best place to store parsnips. Store unwashed parsnips loosely wrapped in the high-humidity drawer in the fridge. Separate green tops from the root, leaving just 2.5 cm of stem (otherwise the greens will draw moisture away from the parsnip). Ensure your fridge is set between 0 and 4°C.

Store parsnips, unwashed, in a plastic bag or wrapped in paper towel in the fridge. They should last for 2 weeks. Cooked parsnips may be refrigerated and used within three days. To freeze, cut parsnips into 1/2-inch cubes and partially cook by boiling or steaming until tender.

Parsnips are a source of active plant compounds, such as furanocoumarins, flavonoids and polyacetylenes, including one called falcarinol. These compounds have anti-inflammatory, antimicrobial, anti-cancer properties, and also act as vasodilators, which helps modulate blood pressure.

Root vegetables are still fresh whole foods that contain many vitamins and minerals. Eating a variety of them is good for your health. Fung says that, if you're healthy, you can probably eat one serving of root vegetables every day.

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

To freeze: Cooked or uncooked parsnips can be frozen. You can blanch in boiling water for a few minutes and cool in ice water or roast in the oven before freezing. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely. Don't defrost at room temperature.

How to prepare parsnips. 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.

As parsnips start to go bad, they become shriveled or wrinkled. A bad parsnip can also be identified by limpness or softness. For example, when held up by one end, the other end drops over. Once parsnips become limp, they will be dehydrated and taste like wood.

How to pick the best parsnip? ›

How to choose: Select parsnips that are firm, with no soft spots or discoloration. If there are tops attached, make sure they're fresh and green. Avoid parsnips that have lots of hairy secondary roots.

Will it come back every year? Parsnips are biennials that we grow as annuals because we grow it for the tap root. The second year it will produce a flower and the root will no longer be good for eating.

Use parsnips anytime you'd use potatoes. You'll notice a more earthy flavor in your recipes and the nutrition is much better than the average white Russet baker.

Parsnips are low in calories and rich in fiber, which can support weight loss efforts when included in a well-balanced diet. One cup of sliced parsnips provides 6.5 g of fiber and just 100 calories.

Parsnips are high in health-boosting vitamin C. In fact, a half-cup of raw parsnips has about 17 milligrams of vitamin C, about 28% of your daily recommended intake (DRI). Boiling parsnips reduces their vitamin C content, but they still provide about 13 milligrams or 20% DRI.