Parsnips have a delicate, sweet and slightly nutty flavour. Different parsnip varieties have very subtle taste variations and slightly different shapes.
The sweet flavour comes about when the starch is converted to sugar, this happens in cold weather, preferably frosts.
For pre-winter crops you can store parsnips at low temperatures (0degC) and there will be some starch conversion to sugar. Parsnips are appreciated for their succulent and nutty taste.
What to look for
Look for smooth and firm parsnips. Small to medium-sized parsnips are the best quality, preferably about 50-70mm shoulder diameter and about 190-250mm in length.
Avoid large coarse roots which usually have woody or fibrous centres. Different varieties are available with slightly differing shaped tapers and taste variations are marginal.
How to keep
Refrigerate in plastic bags.
Nutritional value
Parsnips are a good source of fibre and potassium and also contribute some folate, calcium, iron and magnesium. They also contain small amounts of vitamin C and E. Falcarinol, although mostly associated with carrots, is found in higher levels in parsnips.
How to prepare
You don't need to peel young parsnips. You may need to peel or scrape the older and tougher ones. Cooking time depends on the size of the pieces and the age of the parsnip. They should be tender but still firm.
Ways to eat this vegetable
Parsnips are often served with a roast or casserole but they're also tasty in stir-fries, salads, pies, soups, souffles or cooked with potato wedges.
Try strips of parsnips drizzled in olive oil and roasted with a medley of other vegetables like kumara, peppers onions.
They may be steamed, microwaved, boiled or sauteed as a side vegetable. Traditionally, parsnips are boiled and mashed together with carrots.
Parsnips are a favourite with home wine-makers. Parsnip cake is wonderful.
When you can get it
Parsnips are often thought of as a winter vegetable but are available all year. They are sometimes a bit hard to get in summer.
