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.


Best Damn Mashed Potatoes!
Brussels Sprouts with Parsnips
Creamy Parsnip Soup
Creamy Parsnips and Pears
Garlic Parmesan Carrots and Parsnips
Honey Braised Roots
Maple & Porter Roasted Vegetables
Parsnip Hummus
Parsnip & Potato Mash
Parsnip Latkes (pancakes)
Parsnip Leek Soup with Sage
Parsnip Parmesan Mashed Potatoes
Parsnip Potato Puree
Parsnips in a Dark Beer Glaze
Roasted Root Vegetables
Roasted Roots
Root Vegetable Quick Pickles
Roasted Vegetables w/Shallots & Apple Cider Reduction
Root Veggie Chips with Cilantro Crema
Root Veggie Gratin w/Horseradish Crust
Shredded Parsnips with Walnuts
Skin-on Garlic Mashed Potatoes & Parsnips
Spicey Quinoa Filling for Stuffed Peppers & Summer Squash
Winter Root Vegetable Au Gratin
Winter Vegetable Fried Rice

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!