Parsnips can be used much like any root vegetable (think carrots and potatoes). They actually look a lot like creamy colored carrots, but they do taste a little different. Parsnips have a naturally sweet, nutty, and peppery flavor—and they smell more like celery. You can cook them in lots of different ways, add them to soups, casseroles, or prepare as an easy side dish kids will love. If you’re ready to experiment with parsnips, a good rule of thumb is to use them the same way you would normally prepare potatoes or carrots.

A Parsnip is a Great Source of:

• Manganese—great for healthy bones.
• Vitamin C—a powerful antioxidant for your immune system.
• Vitamin K—known to help decrease the risk of certain cancers.
• Vitamin B9—can help with mental and emotional disorders like anxiety and depression.

Did You Know?

• Parsnips were used as a sweetening agent before cane sugar became a major import.
• Like potatoes, parsnips can be stored for long periods of time—making them a handy go-to pantry item.
• They naturally increase your ability to produce serotonin—which is known as the “happy” hormone.
• Parsnips have powerful anti-bacterial, anti-microbial, and antifungal qualities.
• They are packed with different minerals and vitamins—perfect if you are looking for nutrient-rich foods to add to your diet.
• In Britain and Ireland, parsnips are used to make beer and wine.

How to Harvest and Store Parsnips

Consider adding parsnips to your vegetable garden mix. Pick when firm and dry. If you wait to harvest after the parsnips have been in the cold (after the first frost) for 2-4 weeks, the flavor will be sweeter. Store in the refrigerator in an unsealed bag for 3+ weeks. 

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

Tips to Get Children to Eat Parsnips

• Cook and mash, then mix with potatoes for an extra flavorful mashed potato and parsnip blend
• Cut into sticks, and fry or roast as french fries
• Chop and blend in your preferred soup or stew

Ways to Eat Parsnips

• Raw
• Boiled
• Sautéd 
• Fried
• Roasted

• Parsnips are a root vegetable.

• They are closely related to carrots and parsley and are cylindrical in shape.

• Parsnips look like a white carrot and have a cream-colored skin and a white interior.

• Parsnips originated in Eurasia.

• In ancient times, parsnips were a common food in many cultures but were eventually replaced by potatoes.

• Parsnips are considered a winter vegetable.

• They become sweeter after the first winter frost. In near-freezing temperatures the starch in the parsnip root changes into sugar, resulting in a unique nutty, sweet flavor.

• Parsnips were used as a source of sugar in Europe before sugar cane and the sugar beet were available.

• Parsnips resemble carrots in taste but are sweeter, especially when cooked.

• They are usually cooked (baked, boiled, pureed, roasted, fried or steamed) but also can be eaten raw.

• Parsnips are rich in potassium and contain anti-oxidants which may help prevent cancer.

• Parsnips are high in fiber which may help reduce blood cholesterol and prevent constipation.

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.

Mashed Parsnips and Potatoes

Ingredients

• 2 cups parsnips
• 3 medium potatoes (1 pound)
• ½ cup low-fat milk
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• 1 Tbsp butter

Directions

1. Scrub parsnips and potatoes under running water and peel
2. Cut into similar sized pieces
3. In a medium saucepan, cover the vegetable pieces with cold water. Bring the water to a boil and simmer until the vegetables are soft, 15–20 minutes.
4. Drain the vegetables and mash.
5. Stir in milk, salt, garlic powder, and butter.
6. Serve hot and refrigerate leftovers within 2 hours

Harvest Vegetable Salad

Ingredients

• 2 cups romaine lettuce (washed)
• 1 cup cilantro (washed)
• 1 cup parsnips (peeled)
• 1 cup carrot (peeled)
• 1 cup turnips (peeled)

Dressing Ingredients

• ¼ cup lime juice
• ½ tsp lime zest (grated)
• 1 tsp sugar
• ¼ tsp chili powder
• 1 Tbsp olive oil

Directions

1. Combine romaine lettuce and cilantro, and divide on four plates
2. Place parsnips, carrots, and turnips into 1 quart of boiling water. Return water to a simmer and cook for 2 minutes.
3. Strain the water and vegetable mixture in a colander
4. Mix the ingredients for the dressing right before serving
5. Place hot vegetables on top of the greens and top with the dressing