Catalogue: Parsnips


Organic Parsnips Origin:  Parsnips are native to Eurasia and have been eaten there since ancient times.

Description:  Parsnips resemble carrots, but are paler in colour than most carrots and have a stronger flavour.

Culinary Characteristics:  A parsnip is a subtle, fine-tasting vegetable that makes a good alternative to potatoes or carrots. Parsnips have a stronger flavour than carrots and turn nutty, peppery, or sweet when cooked. Parsnips may be prepared in many ways; boiled, roasted or used in stews, soups and casseroles, fried or thinly sliced and made into crisps, or steamed and mashed like potatoes. Parsnips may be substituted for carrots in many recipes.

The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium, folate, and is a good source of vitamin C. The parsnip is also a good source of dietary fibre.

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