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 are similar to carrots, but with a lighter colour. They are low in calories and high in nutrients and fiber which promotes healthy digestion.
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 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.
Energy 100 cal
Protein 1.56 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.