Selection and storage
Parsnips are a member of the same family as fennel, celery, carrots, celeriac and parsley. Select even shaped medium sized firm parsnips that are creamy beige in colour. Store loose in the crisper section of the refrigerator.
Parsnips are available all year round. The peak season is autumn- winter.
Parsnips can be washed and scrubbed or peeled. Parsnips can be roasted, boiled or pureed or made into chips. If pureeing the core of the parsnip can be removed if a smoother, creamy texture is desired. Parsnips are good with butter, cream, nutmeg, cinnamon, cumin, coriander and tumeric, bacon, stocks, onion and carrots.
Parsnips contain fibre, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin and B6.