Parsnips

Preparation, uses, and tips

Scrub parsnips just before using. They can be baked, sautéed, steamed, or boiled and mashed like potatoes. They stand in nicely for carrots, sweet potatoes, or regular potatoes in most recipes, and lend a gentle sweetness to soups and other combinations of root vegetables.

Buying and storing tips

Parsnips can be found in the fruits and vegetables section of health food stores and supermarkets. Look for small, firm, and well-shaped roots (very large parsnips may be woody), and avoid those that are limp, shriveled, or spotted. Store them, refrigerated, in a plastic bag for up to two weeks.

Varieties

Parsnips vary somewhat in size and shape.

Nutrition Highlights

Parsnips (raw, sliced), 1 cup (155g)
Calories: 100
Protein: 1.56g
Carbohydrate: 24g
Total Fat: 0.4g
Fiber: 6.5g
*Excellent source of: Vitamin C (22.6mg), and Folate (88.8mcg)
*Good source of: Potassium (498mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.