May 19th, 2014


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Parsnips are a root vegetable related to the carrot.  They look just like a large white carrot with long skinny ends.  Parsnips can be eaten raw and cooked, but are usually served cooked.  They have a texture similar to a potato, but are sweeter.  Parsnips are a fall crop, and store well, lasting weeks in the refrigerator.  They are high in vitamins and minerals, especially potassium.  Use like you would a carrot, or try one of our great recipes.


Stored in a plastic or reusable produce bag in the refrigerator, parsnips will last up to a month.


Scrub parsnips to remove any dirt, peel, and shred, dice, or chop for recipes.  Larger parsnips contain a core, which you can remove, but for our fresh parsnips it is probably not necessary.  Parsnips are excellent, roasted, baked, mashed, in fritters, and stewed.


Corned Beef & Cabbage

Balsamic Glazed Pork Tenderloin with Black Pepper Tarragon Parsnips

Roasted Carrot & Parsnip Flatbread

Carrot & Parsnip Purée

10 Ideas for Parsnips

Creamed Parsnips & Kale

Fennel Crusted Pork Chops with Parsnips

Parsnip & Carrot Shepherd’s Pie

Vegetarian Carrot & Parsnip Shepherd’s Pie

Potato Style Parsnip Salad

4 Ways to Cook Parsnips

Parsnip and Apple Soup

Oven Baked Parsnip Fries

Beef Stew with Red Wine and Herbs

Quick Spicy Soba Noodles with Root Vegetables

Miso Maple Roasted Root Vegetables

Roasted Root Vegetable Cheese Platter

Parsnip Hummus

Turnip & Parsnip Breakfast Hash

Parsnip Cheddar Scones with Sage

Beet Bourguignon

Parsnip Fritters

Parsnip Cake with Buttermilk Glaze

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