GOOD STUFF TO KNOW
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