PARSNIPS belong to the same plant family as celery, fennel, parsley and carrots.

This creamy white root vegetable has shown promising bioactivity in antibacterial, anti-fungal and anti-inflammatory areas. It is low in calories, fat and sodium, naturally cholesterol-free, and high in fiber and several vitamins and minerals, including vitamin C, potassium and folate.

To remind you…


The majority of a parsnip’s fiber is soluble FIBER. A high intake of soluble fiber is linked to a decreased risk of diabetes and high blood cholesterol and may also help prevent heart disease, cancer, haemorrhoids, obesity, stroke and diverticulitis.

FOLATE aids in energy metabolism, the promotion of nervous system health and function and in the synthesis of DNA, RNA and red blood cells. Folate is especially important for pregnant women, who require a minimum of 600 micrograms of folate daily compared to the 400 micrograms needed by non-pregnant women. Consuming enough folate during pregnancy can help decrease the risk of birth defects in newborn infants.Both a mineral and an electrolyte, potassium is essential for skeletal, cardiac and smooth muscle function and for the production and maintenance of bones. Regularly consuming potassium-rich foods like parsnips can help lower your risk of stroke and high blood pressure.

VITAMIN C, also known as ascorbic acid, supports bone, skin, blood vessel, immune system and teeth health. It is an antioxidant that can inhibit the ability of free radical compounds to damage DNA.

Parsnip season begins soon after the first frost and last until March, when fresh arrivals flood the markets. Select fresh, firm, fleshy, medium size, even surfaced parsnips. Avoid long, thin, and tail like roots.Store parsnips in a plastic bag and place in the vegetable drawer of the refrigerator set between 0°C and 5°C. Do not place raw parsnips in the freezer compartment.

Raw parsnips add unique sweet taste to salads and toppings.

It can be cooked and mashed with potato, leeks, cauliflower, etc.

Slices and cubes added to stews, soups, and stir-fries.

It can be used in breads, pies, casseroles, cakes, etc., in a variety of savoury dishes.

Parsnip plant and its parts contain furanocoumarins, the compounds which may cause hypersensitivity reactions like phytophotodermatitis and oral allergy syndrome (OAS) when handled in some sensitive individuals. The reaction symptoms may include rash and skin lesions. Some of the common OAS symptoms may include itching or burning sensation in the lips, mouth, and throat.

Written by Erica Vtoraja
Paneted by Nikole Bukrejeva


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