UCSD Food & Nutrition Department Hillcrest Shakespeare's Corner Shoppe & Afternoon Tea Restaurants currently purchasing this product as an ingredient for their menu. Though popular during the winter in North America, Parsnips are more widely consumed in northern and Eastern Europe and western Asia. Colonists traveling to the New World introduced Parsnips to the Americas in 1609. The taproot pre-dated potatoes by one hundred years and was quite popular in most households throughout Europe. Parsnips are native to the eastern Mediterranean region and were cultivated from the wild. A staple in kitchens throughout Europe, Parsnips were often eaten during the Christian tradition of Lent, and were considered a good substitute for meat during times of fasting. Parsnips were once more popular in Europe than either carrots or potatoes.
Store Parsnip root as you would carrots, cool and dry for up to two weeks. Thinly slice Parsnip root, fennel and celery root, then toss with a lemon vinaigrette. Saute sliced Parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Boil cooked Parsnips until tender, then mash with butter and cream and blue cheese. Cook diced Parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. They also contain fiber, which is beneficial for digestion. Parsnips are a good source of folate, potassium and vitamin C. There are three commercial varieties of Parsnip root, All American, Hollow Crown Improved and Harris Model, all of which are fairly common in taste and appearance.
Parsnips have become a common garden crop in cold-climate regions because the root needs a longer growing period to develop its sweet flavor. The long, pale roots are closely related to carrots, parsley and dill. Parsnips are botanically known as Pastinaca sativa, and are part of the Apiaceae family.
Taste of parsnips skin#
Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.Īvailable year-round, Parsnips have a peak season in winter. A Parsnip’s flesh is always a creamy white. The tapered root varies in skin color depending on riety, from a yellow-beige to a brighter white. Growing above ground, the plant’s foliage resembles large celery leaves and stems. Parsnips have a long taproot that can grow up to a foot in length and roughly three inches in diameter at the crown.
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