The sweet and nutty Parsnip is cousins with the Carrot, but even more nutritious. Unlike the carrot, though, parsnips tend to be eaten cooked. It is high in dietary fiber, as well as anti-oxidants, having anti-inflammatory and anti-fungal properties. Parsnips also offer nutrients that protect against colon and other cancers, as well as all acute lymphoblastic leukemia strands. It’s also an excellent source of vitamin C, B-complex vitamins, vitamins E and K, iron, calcium, copper, potassium, manganese and phosphorus. The parsnip’s potassium content is comparable to that of bananas.


Like carrots and other root veggies, parsnips are best stored at at temperature between 40-50 F degrees–you know, cool darkness.


Cooking & Eating Tips

Parsnips can do what carrots do, so throw them chunk-cut into a stew. Need a side for your steak in a dash? Add parsnip to your potato mash! Having a winter party as the host with the most? You GOTTA add parsnips to your root veggie roast!


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