Parsnips prefer cold, so store for up to two weeks in a perforated bag in the coldest part of your fridge. Preparation Tip:
Peel or scrub parsnips well before cooking. Parsnips can be steamed, boiled, braised, sautéed, baked, roasted, or grilled. To speed up cooking time try parboiling them first. Did you know...
If you store turnips with the greens attached they rob the vegetable of their nutrients. Culinary Compatibility:
Toasted nuts and seeds, apples, pears, potatoes curry, coriander, ginger, nutmeg, citrus, dill, tarragon, chervil. Health Information:
One large parsnip contains 129 calories, an abundance of fibre, a large amount of folate and is high in magnesium, potassium, Vitamins E and C and is a source of calcium, iron, thiamin, riboflavin, niacin, and vitamin B6.