Parsnips
Pastinaca sativa
Before the advent of cane and beet sugars in Europe, parnsips were the primary source of sugar.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • |
Description
Parnsips are a root vegetable in the same family as carrots and parsley. They have cream-colored skin and flesh and when cooked can have a sweeter taste than carrots.
Storage tips
Remove any twist ties or greens that are attached. Store parsnips in a plastic bag in the crisper drawer of your fridge for up to 2 months.
Culinary tips
- The leaves and shoots should not be eaten as the sap is toxic.
- Sub into any recipe calling for carrots.
- Parsnips can be steamed, sauteed, roasted, or baked.
- Try adding shredded parsnips in place of carrots in bread, muffin, or cake recipes.
