When are Parsnips in Season?
- Fall
- Winter
Parsnips are root vegetables like carrots but are off-white to pale yellow. Choose small to medium parsnips for the best flavor and texture. Prepare parsnips by baking, boiling, microwaving, or roasting or adding to soups, stews, and casseroles.
Fun fact: In medieval times, parsnips were used as a natural sweetener before sugar became widely available.
Learning / Teaching Resources
- Parsnips Recipes, Newsletters, Coloring Pages, and Other Resources. SNAP-Ed. FoodHero.
- Parsnip Lesson Plan for Preschool (PDF, 15.901 MB). SNAP-Ed. South Dakota State University.
- Parsnips storage, preparation, serving. SNAP-Ed. UMass Extension Nutrition Education Program.
- Parsnip Handout (PDF, 176 KB). SNAP-Ed. University of Rhode Island.
Additional Resources
- Parsnips Nutrition, Selection, Storage and Recipes. Foundation for Fresh Produce. Have a Plant®
- Parsnip Handout (PDF, 1.1 MB). Montana State University Extension.
- Using, Storing, and Preserving Parsnips (PDF, 829 KB). Michigan State University Extension.
Recipes
What's on the Menu?
Additional Recipes
- Harvest Vegetable Salad. USDA. MyPlate Kitchen. SNAP Recipes.
- Apple Parsnip Soup. Maryland SNAP-Ed. Eat Smart Recipes.
- Curried Parsnip Mash. SNAP-Ed. University of Rhode Island.
- Roasted Root Vegetables. SNAP-Ed. SNAP4CT.
Nutrition Information
Serving Size: parsnips, 1 cup sliced ( 133g)
| Nutrient | Amount |
|---|---|
| Total Calories | 100 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Minerals | |
| Calcium | 4 mg |
| Potassium | 11 mg |
| Sodium | 13 mg |
| Iron | 4 mg |
| Vitamins | |
| Vitamin A | 0 mcg RAE |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
|
N/A - data is not available Note: only nutrients that are available will show on this display |
|
