In Season Now: Parsnips

Why we love them: Parsnips are much more than just a bleached out carrot. At only 100 calories per cup, they’re a great source of vitamin C, vitamin K, and folate, as well as several other important micronutrients and antioxidants. Plus, they’re loaded with soluble and insoluble fiber, meaning they keep you full for longer.

How to choose them: Most grocery stores will sell parsnips in a bag with up to six parsnips per bag. When selecting parsnips, try to avoid purchasing ones with heavy bruising or deep cuts in them, as this can indicate that they have gone bad. 

How to store them: As a root vegetable, parsnips store best in a high humidity bin in a refrigerator. While they will sometimes last for up to a month in the fridge, they are best when eaten within a week of purchase. Do not store parsnips with apples or pears as those fruits emit natural ethylene gas which causes them to become bitter.

Delicious ways to use them: The best way to cook this crunchy and fibrous root vegetable is roasting or sautéing. Parsnips pair well with chicken, are a great addition to any carrot or squash dish, and add a nice sweetness to soups and salads.

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