Parsnips
Food in focus

Parsnips
Parsnips belong to the carrot family, but are richer in vitamins and minerals.

Previous topics
NOTES ON NUTRITION
  • Rich in fibre and iron.
  • Contains moderate amounts of potassium, good for maintaining the body's fluid balance, as well as proper muscle and nerve function.
  • A good source of thiamin, riboflavin, niacin (vitamins B1, 2 and 3) vitamin C, iron, phosphorus, and dietary fibre and particularly rich in potassium (600mg/100g).
  • Three quarters of the sugar in parsnips is sucrose (the same sort that is extracted from sugar cane).

    HELPFUL HINTS:

  • Don't peel the miniature or baby varieties as their sweet, nutty flavour lies very near the skin; simply scrub and roast or braise whole.
  • Choose smooth, small to medium, firm roots and avoid those that are shrivelled and soft. Also, avoid the large parsnips, all too often they have woody core.
  • Avoid parsnips with rusty patches or blemished skin.

    Text source: Shape-August 2007
    Picture credit: Shape-August 2007

      
    10 Recipes to try with parsnips
  • Baked fish with parsnip hash browns
  • Barley and lamb stew
  • Beef braised in red wine with vegetables
  • Braised parsnips with wholegrain mustard
  • Candied root vegetables spiked with chilli
  • Ginger, carrot and parsnip soup
  • Grilled sausages and sweet parsnip mash
  • Chicken Stuffed With Ostrich Mince, Pumpkin And Spinach
  • Low-fat parsnip chips
  • Pear, parsnip and sweet potato cake

    Tip of the day

    Storage:

    Store in the fridge for a week or so or in a cool, airy place for a few days.


  • copyright Media 24 Ltd. All rights reserved.
    terms and conditions | contact FOOD24™ | Advertise on Food24™ | Site Map