Parsnip

Name: Parsnip (Pastinaca sativa) — a pale cream, tapered root, related to the carrot and parsley, with a sweet, nutty, slightly spicy flavour that deepens when cooked.

Description

Parsnips are native to Eurasia, and were eaten by the ancient Romans, and were a staple sweetener and starch in Europe until the arrival of cane sugar and potatoes. They are a classic winter vegetable in Britain, and are an essential part of the Christmas roast dinner.

Parsnips sweeten as the winter cold turns their starch into sugar, so frost improves their flavour. The wild plant's sap can cause blistering of the skin in sunlight (a reaction called phytophotodermatitis), and wild parsnip is a known cause of burns, so gloves are advised when handling it.

Main nutrition value

Parsnips are a good source of fibre, vitamin C, vitamin K, folate and potassium, and are higher in carbohydrate than carrots.

How best to be consumed

Parsnips are best roasted, to bring out their sweetness.

1. Peel, cut into batons, and roast with olive oil, salt and honey, or thyme, until golden and caramelised.
2. Boil and mash, with butter and a little cream, or blend into silky soups.
3. Grate raw into slaws, or fry into crisps.
4. Add to stews, casseroles and curries.
5. Remove the woody core from large, old parsnips.

Overconsumption could cause…

Parsnips are safe and healthy in food amounts.

1. Skin irritation and burns from contact with the sap of wild parsnip, particularly in sunlight, which is a concern when foraging, and not with shop-bought roots.
2. Higher carbohydrate and sugar intake than most vegetables, which matters for people managing diabetes.
3. Allergic reactions in people sensitive to carrot, celery or birch pollen.
4. Added sugar and fat when honey-roasted.

GroupsOther Starchy VegetablesRoot VegetablesCarrot and parsley family (Apiaceae)Low fatLow sodiumFresh

Related foodsLotus RootArrowrootTaroYamBeetrootCassava / Yuca

Wikipedia — Parsnip, used for origin, naming and history: https://en.wikipedia.org/wiki/Parsnip