Parsnip (per kg)
Parsnips have a delicate, sweet and slightly nutty flavour. Different parsnip varieties have very subtle taste variations and slightly different shapes. The sweet flavour comes when starch is converted to sugar. This happens in cold weather, preferably when frosts occur.
Refrigerate in paper bags.
How to prepare
Trim ends and peel. Cut into even portions or, if small, use whole. Remove woody centres from large parsnips. Young parsnips do not need peeling, however, older and tougher parsnips may need to be peeled. Cooking time depends on the size of the pieces and the age of the parsnip; the cooked pieces should be tender but still firm.
Ways to eat
Parsnips make delicious chips or wedges; chop and add to braises or stews; use in stir fries, salads, pies, soups, soufflés. Parsnips can included with other roast vegetables; boiled and mashed with carrots and parsnip cake is similar in texture to carrot cake.
Bake, boil, roast, sauté, steam, stew.
Parsnips are a good source of dietary fibre and vitamin K, a source of niacin, pantothenic acid and vitamin C, and contains potassium at levels of dietary significance. While not rich in phytonutrients, parsnips do contain falcarinol (also found in carrots), which may be protective against some cancers.