• 53.8 milligrams phosphorus (5 percent DV)
• 0.1-milligram copper (5 percent DV)
• 0.8 milligrams vitamin E (4 percent DV)
• 0.1-milligram vitamin B6 (4 percent DV)
• 0.1-milligram thiamine (4 percent DV)
• 0.6 milligrams niacin (3 percent DV)
• 28.9 milligrams calcium (3 percent DV)
• 0.5-milligram iron (3 percent DV)
• 1.3 micrograms selenium (2 percent DV)
How to use and cook parsnips
Parsnips have pale yellow, creamy, or ivory skin with a shape that can be described as a lumpier or heavier carrot.
When choosing parsnips, always look for ones that are firm, dry, and ideally without blemishes.
In terms of size, small and medium seem to offer the best flavor profile. Parsnips are root vegetables that aren’t hard to find at the grocery store year-round but are at their peak between fall and spring.
Store fresh parsnips by wrapping them in a paper towel and placing them in a sealed bag or container. Don’t wash them until you’re ready to use them.
You can also keep them unpackaged. Either way, they should do well in your fridge’s crisper drawer for about two weeks when stored this way.
Before using a parsnip, you need to peel it and cut off the top and bottom (like a carrot). Then you can cut it as you like. When it comes to cooking parsnips, you have many different options.
They can be cooked and used similar to carrots. Parsnips can be eaten raw, but they are sweeter and more shocking when cooked.
They can be baked, roasted, boiled, or steamed. Once cooked, you can also puree parsnips into a mash similar to mashed potatoes.
When included in any dish, parsnips add a distinct earthy richness and add to the flavor factor. Parsnips are excellent cooked in soups, stews, and stews.
It is best to add parsnips to soups and stews during the last 30 minutes so that they can better retain their flavor and texture. Parsnips can also be grated and eaten raw in salads.
History and interesting facts about parsnip
In 1753, Carolus Linnaeus first described parsnips in his “Species Plantarum.” European settlers are suspected of bringing wild parsnip to North America by European settlers. Back then, it was cultivated for its edible root.
However, since then, wild parsnip has escaped from gardens and made its way onto roads and other places where it grows wild. You can find wild parsnip all over the North American continent from north to south and east to west.
Parsnips are closely related to carrots and parsley. Sometimes parsnips are mistaken for parsley root.
How can you tell the difference? You will usually find that parsley root is sold at the grocery store with the greens still attached, while parsnips are sold with just the root.
Many people used to consume parsnips to improve toothaches and tired, sore feet.
Possible side effects and caution with parsnip
Wild parsnips have an edible root, but their leaves and stems are highly toxic. That is why wild parsnip is also called poisonous parsnip.
Wild parsnip produces a sap that contains chemicals that can cause human skin to react to sunlight, leading to severe burns, rashes, or blisters (phytophotodermatitis).
Wild parsnips are most often found in open areas such as roadsides, pastures, and fields. They have yellowish-green flowers that appear in umbrella-shaped clusters in June and July.
I highly recommend avoiding the consumption of the wild parsnip root because you risk contact with the juice of the wild parsnip. When cattle consume wild parsnips, it is known to negatively affect their fertility and weight gain.
It is possible to be allergic to parsnips. If you develop food allergy symptoms after consuming parsnips, discontinue consumption and seek medical attention if necessary.
If you’re not used to eating high-fiber foods, adding parsnips to your diet can lead to gas, bloating, and cramps at first due to the fiber content.
Final thoughts on parsnip
Now you know the answer to “what are parsnips?” And how they can improve your health in so many really meaningful ways. Also, parsnips are delicious. They are earthy, nutty, and the perfect amount of sweet.
When added to soups, stews, and other dishes, they make food that much more satisfying and healthy.
For example, parsnip nutrition benefits eye, bone, heart, and digestive health, plus parsnips can help with childbirth due to their folate content. If you haven’t tried parsnips to date, I suggest you give them a try.
However, if you see wild parsnips growing near your home, I recommend that you pass them on because you don’t want to risk serious skin repercussions.
Fortunately, it’s easy to find parsnips (just the safe, edible root) at your local market or grocery store.