Parsnips are related to carrots, and resemble them slightly in shape. They have creamy-yellow skin and flesh, with a nutty, sweet flavour. Parsnips are most commonly used in winter dishes – they’re great roasted, mashed, or used in casseroles and soups. They’re available all year round.
To Buy
Look for firm parsnips, with evenly-coloured skin. They should be free of any soft or discoloured patches.
To Store
Store parsnips in a plastic bag in the crisper section of your fridge for up to 1 week
To Prepare
Trim the tops and peel away the skin. Parsnips will discolour upon exposure to air, so you may like to transfer them to a bowl filled with cold water and a little lemon juice after peeling. Older parsnips will sometimes have a slightly woody core which will need to be removed before cooking.
Parsnips are a source of vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to maintain healthy gums. They also provide vitamin E. this vitamin acts as an antioxidant in the body and helps keep all body cells healthy.
| Quantity per serve (100g) | Quantity per 100g | |
|---|---|---|
| Energy | 210kJ | 210kJ |
| Protein | 1.8g | 1.8g |
| Fat, total | 0.2g | 0.2g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 10.0g | 10.0g |
| -sugars | 4.8g | 4.8g |
| Sodium | 20mg | 20mg |
| Dietary fibre | 2.5g | 2.5g |
| Folate | 87mcg | 87mcg |
| Vitamin C | 12mg | 12mg |
| Vitmain E | 1.0mg | 1.0mg |
| Potassium | 420mg | 420mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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