Care of Andrea Gourgy
With their nutty, delicate and mildly sweet flavour, it’s odd that the humble parsnip never became all that popular here in North America. Parsnips are a root vegetable: They are related to carrots, but actually are a member of the parsley family.
Parsnips used to be considered a delicacy in ancient Rome, and were popular in Europe. That is, until potatoes were introduced from the Americas. Parsnips were brought to North America in the 1600s, but despite their lovely flavour, they could never quite beat out the potato in popularity.
It’s a shame that parsnips don’t get more attention: they are low in calories, and a good source of folate, a B-vitamin that is essential during pregnancy to help reduce birth defects. Parsnips are also a source of magnesium, potassium, vitamin C and pantothenic acid.
They’re also versatile! They can be eaten raw, boiled, baked, sautéed or even juiced! When choosing parsnips, go for smaller ones as they tend to be more tender. Avoid ones that are withered or have blemishes. Parsnips can be stored in your refrigerator for up to three weeks.