The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.
Availability
Parsnips are in season between September and March making them the ideal winter vegetable.
Choose the best
Go for small to medium parsnips, as larger ones can be fibrous, and always choose firm, rather than limp or shrivelled examples. Avoid those with lots of whiskers or brown patches as this indicates that they may well be rotten.
Go for small to medium parsnips, as larger ones can be fibrous, and always choose firm, rather than limp or shrivelled examples. Avoid those with lots of whiskers or brown patches as this indicates that they may well be rotten.
Prepare it
Young, small parsnips don't really need peeling - just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Young, small parsnips don't really need peeling - just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Store it
In a perforated bag in the fridge - they'll last for around a week.
Cook it
In a perforated bag in the fridge - they'll last for around a week.
Cook it
Chop into chunks and roast (40-55 minutes). Cut into chunks and boil (15-20 minutes).
Alternatives
Try carrot or turnip.
Try carrot or turnip.
The above words from an article here
Health benefits of parsnips
Generally, parsnip contains more sugar than carrots, radish, turnips. It has calories (100 g provide 75 calories) equal to that of some fruits like banana, and grapes. Nonetheless, its sweet, juicy root carries no cholesterol, is rich in several health-benefiting phytonutrients, vitamins, minerals, and fibre.
It is one of the excellent sources of soluble and insoluble dietary fibre. 100 g root provides 4.9 mg or 13% of fibre. Adequate fibre in the diet helps reduce blood cholesterol levels, obesity, and constipation conditions.
As in carrots and other members of Apiaceae family vegetables, parsnip too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
Several research studies from scientists at the University of Newcastle, Tyne found that these compounds possess anti-inflammatory, antifungal, and anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia (ALL).
Fresh roots are also good in vitamin-C; provide about 17 mg or 28% of RDA. Vitamin-C is a powerful water-soluble antioxidant, readily available to us from natural sources. It helps the human body maintain healthy connective tissue, teeth, and gum. Its anti-oxidant property helps protect from diseases and cancers by scavenging harmful free radicals from the body.
Further, the root is rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid as well as vitamin-K and vitamin-E.
Further, it also has healthy levels of minerals like iron, calcium, copper, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium.
Generally, parsnip contains more sugar than carrots, radish, turnips. It has calories (100 g provide 75 calories) equal to that of some fruits like banana, and grapes. Nonetheless, its sweet, juicy root carries no cholesterol, is rich in several health-benefiting phytonutrients, vitamins, minerals, and fibre.
It is one of the excellent sources of soluble and insoluble dietary fibre. 100 g root provides 4.9 mg or 13% of fibre. Adequate fibre in the diet helps reduce blood cholesterol levels, obesity, and constipation conditions.
As in carrots and other members of Apiaceae family vegetables, parsnip too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
Several research studies from scientists at the University of Newcastle, Tyne found that these compounds possess anti-inflammatory, antifungal, and anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia (ALL).
Fresh roots are also good in vitamin-C; provide about 17 mg or 28% of RDA. Vitamin-C is a powerful water-soluble antioxidant, readily available to us from natural sources. It helps the human body maintain healthy connective tissue, teeth, and gum. Its anti-oxidant property helps protect from diseases and cancers by scavenging harmful free radicals from the body.
Further, the root is rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid as well as vitamin-K and vitamin-E.
Further, it also has healthy levels of minerals like iron, calcium, copper, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium.
The details regarding the health benefits of parsnips taken from article here
You may also like to see this Parsnip & Cauliflower Soup, Recipe here
or this Spiced Parsnip Soup with Coriander and Chilli Pesto, Recipe here
We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
26 comments:
...a seasonal favorite.
I love parsnips, one of my favourite winter veg.
Hello, I am not sure if I have ever eaten parsnips. The soup looks delicious and they sound healthy. Happy Thursday, enjoy your day!
I know I'm supposed to be eating these things, but can't quite wrap my arms around them quite yet. (lol) Thanks for the tips! Hugs...RO
We have never had parsnips in our family Jan. Due to its high sugar content we probably will not be trying it. Hubby being a diabetic we seldom try many new foods. He has been doing so well on his diet that we don't mess with what is working.
Love your blog. You do offer so many wonderful recipes and information. Thank you!
Have a Great Day~
Jan/JFM said "We have never had parsnips in our family Jan. Due to its high sugar content we probably will not be trying it. Hubby being a diabetic we seldom try many new foods. He has been doing so well on his diet that we don't mess with what is working."
Jan, I am so pleased to hear that hubby is doing well on his diet. Yes, it is so important for diabetics and pre-diabetics to realise what foods may cause a spike in blood sugars.
With my husband Eddie being a type 2 diabetic because of his testing he knows very well what foods he can tolerate. The mix of parsnip and cauliflower work ok for him.
I do offer a range of recipes within the blog ... but always with the criteria that, if any readers may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Thank you very much for your kind comments, so pleased that you do 'love the blog'
My good wishes
All the best Jan
I don't think I've ever had them.
Those soups look so good!
Definitely something to look our for at the market this time of year. I'll have to pick some up!
Hello Jan, I love parsnips roasted or in soups. Thank you for your recipe, it sounds delicious.
Have a truly wonderful weekend :)
I love parsnips. Much better than carrots - which I only like raw.
I've never had parsnips, but you've convinced me to put it on my "to try" list.
Blessings~
The soup looks delicious! Thanks for the cooking instructions, a bit like potatoes then.
Oh yum, love parsnips! Thanks Jan :)
I love parsnips and I love soup...these sound delicious. Thanks for sharing.
Couldn't stand parsnip once but rather like it these days. Had some this week.
I actually LOVE parsnips. They are a great winter staple in my home, too. Thanks for the recipes, Jan.
A beaut post thanks Jan. It's been ages since we've had roasted parsnips, this has been a nice prompt :D)
And, they taste yummy. Roasted is my favurite.
great advice :)
I'm not really familiar with parsnips and I enjoyed learning more about them here, thank you. The parsnip cauliflower soup looks very yummy.
Oh I do like parsnips. Yummy
Sounds so good! Thanks for the information!!
I just bought some a few weeks ago and I think the package had a few large ones and they didn't taste so well, so it is great to know what i need to look for next time I pick some up :)
I only tried these for the first time a few years ago, as honey roast parsnips. I like those.
Lisa x
Wow but I doubt I have see this cousin of carrot here
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