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Parsnip is a root vegetable native to Europe, but now grown throughout the world. It is closely related to carrot and parsley, all belonging to the flowering plant family, Apiaceae.

Why is it good for my body? According to the USDA, parsnips have very important health benefits. They contain high levels of minerals, including calcium, potassium, manganese, magnesium, phosphorus, zinc and iron. They also include a range of vitamins like folate, thiamin, vitamin B6, C, E, and K. They have high levels of fiber, water, and protein while being low in carbohydrates, sodium, and calories.
Where does it come from? Parsnips date back to antiquity with the Greek and Roman cultures. They were of high value and were also used as a source of sugar before cane and beet sugars were available.
What season is it fresh? Parsnip season begins after the first frost for the fresh variety. Parsnips are available year round in grocery stores, often near carrots, radishes and other root vegetables.
How do I store and handle it? Parsnips should be stored in a plastic bag inside the refrigerator.
What are ways to eat it? Parsnips should be washed, peeled, and have their ends trimmed before chopping as desired for your recipe. They can be cooked in many of the same ways as carrots: roasted, stir-fried, sauteed, and in soups and stews.
How do I introduce it to first-time tasters? Introducing parsnips to new tasters is quite easy when used in a soup or stew with other familiar vegetables. We recommend trying our Roasted Parsnips and Carrots recipe for highlighting their sweet flavor.

Found in the Produce section

parsnips in meal-o-matic