Parsnips
Inventory, 20 lbs : 18.10
This item was last sold on : 09/15/24
Description/Taste
Parsnips have a long taproot that can grow up to a foot in length and roughly three inches in diameter at the crown. Growing above ground, the plant’s foliage resembles large celery leaves and stems. The tapered root varies in skin color depending on variety, from a yellow-beige to a brighter white. A Parsnip’s flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Seasons/Availability
Available year-round, Parsnips have a peak season in winter.
Current Facts
Parsnips are botanically known as Pastinaca sativa, and are part of the Apiaceae family. The long, pale roots are closely related to carrots, parsley and dill. Parsnips have become a common garden crop in cold-climate regions because the root needs a longer growing period to develop its sweet flavor. There are three commercial varieties of Parsnip root, All American, Hollow Crown Improved and Harris Model, all of which are fairly common in taste and appearance.
Nutritional Value
Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber, which is beneficial for digestion.
Applications
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced Parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked Parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced Parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice Parsnip root, fennel and celery root, then toss with a lemon vinaigrette. Store Parsnip root as you would carrots, cool and dry for up to two weeks.
Ethnic/Cultural Info
Parsnips were once more popular in Europe than either carrots or potatoes. A staple in kitchens throughout Europe, Parsnips were often eaten during the Christian tradition of Lent, and were considered a good substitute for meat during times of fasting.
Geography/History
Parsnips are native to the eastern Mediterranean region and were cultivated from the wild. The taproot pre-dated potatoes by one hundred years and was quite popular in most households throughout Europe. Colonists traveling to the New World introduced Parsnips to the Americas in 1609. Though popular during the winter in North America, Parsnips are more widely consumed in northern and Eastern Europe and western Asia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Tartine | Coronado CA | 619-435-4323 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Nick & G's Restaurant | Rancho Santa Fe CA | 858-771-1871 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| The Santaluz Club Inc - Main Club Beverage | San Diego CA | 858-759-3150 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Campo Gourmet | San Diego | 619-719-6924 |
| Catamaran | San Diego CA | 858-488-1081 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Regency Twin Oaks | San Marcos CA | 909-325-6941 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Mesa College | San Diego CA | 619-388-2240 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Nectarine Grove Bakehouse | Del Mar CA | 858-925-7357 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Elks Lodge 2698 -Donation | Lakeside CA | 619-390-4949 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Slowly | San Diego CA | 858-352-6080 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646 128 7028 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Miho | San Diego CA | 619-365-5655 |
| Panama 66 | San Diego CA | 619-206-6352 |
| DS Catering Kitchen | Chula Vista CA | 619-703-9321 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Mister A's | San Diego CA | 619-239-1377 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Miguel Angel Mendoza | Maestros Ensenada, | 646-127-0277 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.