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.


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.

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 shrivelling.

Recipes for Parsnips

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Parsnip and Pancetta Tagliatelle