And a Parsnip in a Peartree

“A soundbite never buttered any parsnips”
- John Major

We are all painfully aware that parsnips are the slightly uglier, slightly woodier, definitely less popular cousin of the carrot and potato. Relegated to the "roasted root veg mix" parsnips rarely make an appearance on the modern dinner table. What a great opportunity lost we say! These veggies are spicer, softer but just as verstile as their famous relatives.

Find out just how great they are in our "parsnip facts".

Nourishing Nibbles

• Parsnips are high in Vitamin C and folate
• They also contain Niacin (Vitamin B3 - this is essential for the digestive system, skin and nerves)
• Parsnips are thought to be good for the respiratory system (more specifically bronchial function) so if you have asthma – eat up!
• Parsnips are also high in potassium and dietary fibre

Cream of the Crop

• Choose parsnips that are crisp, firm and of an average size – bigger does not mean better when it comes to flavour!
• Store parsnips in a plastic bag in the fridge – they like cool temperatures!
• Parsnips keep well for 4-5 days in the refrigerator.
• After cooking, use within two days. Parsnips freeze well – up to ten months – when blanched

Cooking

• Parsnips are versatile – they are tasty steamed, baked, roasted or boiled and you can eat parsnips raw too!
• Peel parsnips just before cooking or chop them in cubes and store in water with a little lemon juice to prevent them from going brown
• Boil parsnips and then mash them. When combined with a bit of milk, butter salt and pepper – they are delicious!!

Parsnip Trivia

• Don’t go picking wild parsnips! They can be easily mistaken for water hemlock; these are poisonous!
• The Romans thought the parsnip was an aphrodisiac.
• The parsnip is a root vegetable and is related to the carrot and parsley.
• Parsnips were once used in abundance – both as a vegetable and as a sweetener - before the potato surpassed it in popularity.