Parsnips Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pastinaca sativa
Stews ans roasted
Good-quality parsnips will be firm, straight and have no deformities or blemishes. The coloring will be even and white to cream.
Avoid product that is dry, shriveled, soft or has dark blemishes. Yellow or tan coloring indicates old product.
You can store root vegetables like carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.
To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Parsnip is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.
Amount per serving
Parsnips are the taproot of a member of the parsley family. They were developed primarily in Germany.
Broccoli is available year-round from California, and available from Washington from June through October.
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