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. Select firm, creamy to white coloured parsnips that are well shaped. Parsnips look like a white carrot and can be prepared in many of the same ways. They can be boiled, blanched, steamed, braised, sautéd, baked, deep-fried, microwaved and pressure-cooked. Parsnips are good in salads, stews and soups and are excellent in baked goods such as cakes and muffins.
The food value of Parsnips exceeds that of any other vegetable except potatoes. They are an excellent source of Vitamin C (22.6mg), Folate (88.8mcg) and a good source of Potassium (498mg).
Parsnips are available from mid-August through to April.
Care and storage
It’s essential that parsnips be stored in a relatively cool, humid place to prevent dehydration and shriveling.
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.