Parsnip
Taste
Sweet, earthy, buttery.
Eat
Root. Due to its sweetness can be used in sweet or savoury dishes.
Leaves and stems.
Health & Nutrition
Parsnips are a good source of vitamin C, fibre, folate and potassium.
Buying tips
Leave the mud on if not using straight away as they will loose moisture quickly. Choose firm roots.
Storage tips
Store in a cool, dark place or in a paper bag in the bottom of the fridge.
Cooking tips
Prep:
Wash, peel, and trim. Be careful when handling the leafy tops because they contain a white sap that can cause a parsnip rash in some people.
Raw: Peel and grate raw into salads, rosti’s, muffins.
Roast: Cut in to chunks or batons and roast and drizzle with oil and salt. Spread over a baking tray and roast until soft and caramelised.
Boil/steamed: Cut into even sized chunks and boil or steam until tender for soups and stews or soft if using for mash/puree/cakes.
Waste reduction tips
Reserve skin peelings for stock or compost. If you have any leftover roasted parsnips use in soups, stews, curries, cakes, salads.
