PARSNIPS: FOOD OF THE WEEK

PARSNIPS: FOOD OF THE WEEK

By: Whole Foods Market®

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WHY PARSNIPS?

This long, slightly knobby root may look like a cream-colored carrot, but it deserves its own praise as a versatile veggie that adds sweet, nutty flavor and complexity to stews, soups, mashed potatoes and gratins. Plus, 85 grams of raw parsnips are high in vitamin K, vitamin C and manganese, as well as a good source of fiber and folate.

SELECTING & STORING

Look for well-shaped, small, firm parsnips. Large, older parsnips require more peeling and have a woody core. Parsnips will keep for weeks in the refrigerator in a plastic bag.

3 WAYS TO MAKE THE MOST OF PARSNIPS

  1. Roasted. Bring out their sweet and earthy flavor by roasting them. Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle is a perfect accompaniment to roasted chicken or pork tenderloin.
  2. Mashed. Parsnips add flavor and texture to traditional mashed potatoes. Give it a try using this Creamy Mashed Potatoes and Parsnips recipe.
  3. Baked. Peel, grate and make muffins! This Spiced Parsnip and Apple Muffins recipe is just the thing for mid-morning snacks.

For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.