Parsnips

The climatic conditions in the Fraser Valley are optimum for producing high quality parsnips. Parsnips are planted in the early Spring and require a long, cool growing season. The food value of parsnips exceeds any other vegetable except potatoes.

Parsnips

Parsnips are similar to carrots, but with a lighter colour. They are low in calories and high in nutrients and fiber which promotes healthy digestion.


Select:
Firm and heavy
Creamy to white colour
Well-shaped – BCfresh parsnips look like a white carrot

Local BCfresh parsnips are available mid-August through April. Imported product (Bestfresh) is available the remainder of year.parsnips-availability

Parsnips are rich in vitamin C, K, E, folate, and are a good source of copper which helps keep bones, blood vessels and nerves healthy. Parsnips also contain iron, magnesium, selenium, calcium, and zinc.


Nutrition Information

Per 150 g serving of raw parsnip
Energy 100 cal
Protein 1.56 g
Fat 0.4 g
Carbohydrates 24 g
Dietary Fiber 6.5 mg
 

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Stews and soups
A side dish, either boiled, blanched, steamed, braised, sautéed, baked, deep-fried, microwaved
Raw in salads
Baked goods, such as cakes and muffins
Mashed with potatoes or carrots


Boil, blanched, steamed, braised, sautéed, baked, deep-fried, microwaved.

Store at 32°F (0°C) with a relative humidity of 90-95 percent.
Store parsnips in a cool, humid location to prevent dehydration and shriveling.

Curiosity

In Europe, parsnips were used to sweeten jams and cakes before sugar was widely available.

Curiosity

In Germany during the 16th century, parsnips were made into wine and jam.

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