Rich in vitamin C, K, E, folate, and parsnips are a good source of copper which helps keep bones, blood vessels and nerves healthy. Parsnips also contain iron, magnesium, selenium, calcium, and zinc.
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.
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.
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 parsnips in a cool, humid location to prevent dehydration and shrivelling.
Recipes for Parsnips
Shaved Parsnip Salad with Grapefruit Raw parsnips add a satisfying crunch to this fresh and tasty...
Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish....
Another amazing recipe created by Chef Wes Levesque, the Superfood Chef and owner of Urban Village...