Parsnips are sweet, succulent underground taproots closely related to the carrot family of vegetables. Its fleshy, stout roots appear as that of carrots, but are white or cream in color and sweeter in taste than that of carrots.
- While they are sweeter than their orange-fleshed carrot counterparts, parsnips contain 13% of the recommended daily amount of fiber.
- Fresh roots are also good in vitamin-C; providing about 17 mg or 28% of RDA.
- They also contain 11% of the RDA for folate, which is a key nutrient especially for pregnant women to prevent neural tube defects. Further, the root is rich in many B-complex groups of vitamins such as vitamin B-6 (pyridoxine), thiamin, and pantothenic acid as well as vitamin K and vitamin E.
Best Ways to Use
- Spiralize them to make noodles as a replacement for pasta in entrees and soups.
- Puree them up as a sweet base for a hearty soup.
- Tired of mashed cauliflower, or looking for a replacement for mashed potatoes? Mash them up after cooking for mock potatoes.
- Cut them up like you would potatoes and bake them to make fries.
- Dice them up as you would carrots for any any dish.