Store At: 5-10°C, refridgerator
Comes From: UK, Europe
Seasonality: November to March
Parsnips are best eaten after the first frosts, which convert more of the starches in the roots into sugars and makes them tastier. Parsnips are very hardy, and will survive some of the harshest weather while still in the ground; for this reason, that they became popular, since they were ready for harvest as potatoes finished one year, and would last almost until the first potatoes the next year.
Parsnips are best roasted or chipped to eat; their skins cook nicely and contrast well with the sweeter pulp of the vegetable. Some people recommend not peeling them, because a lot of the tastiness and goodness is found just underneath the skin, but others understandably have a reluctance to eating unpeeled vegetables; there is no problem with this as long as they are well washed. When roasted, they fit well on the plate alongside roast potatoes and beef.
Parsnips are easy to grow; its best to wait a bit later than most seed packets will advise, to avoid carrot root fly, and after that just treat them like slow growing carrots.
This article is a stub, and will be expanded soon!
Serving Size:100g cooked, without salt
|Calories: 71, Calories from Fat: 3|
|% Daily Value *|
|Total Fat 0g||0%|
| Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
| Dietary Fibre 4g||14%|
Vit A: 0% , Vit C: 22% , Vit D: 0% , Vit K: 0%
Iron: 3% , Calcium: 4%
Traces: Potassium, Folate, Manganese
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.