Inventory, 25 lbs : 0
This item was last sold on : 08/28/22
Grown beyond baby size and harvested before reaching full mature size, teen parsnips resemble a white carrot. Pale yellow, the parsnip is more irregular in shape than its cousin, the carrot. Under its knobby skin is a creamy, smooth root with a firm texture. Usually marketed without its leaves, the green leaves closely resemble those of celery, another relative. Having a unique taste, the flavor is sweet and nutty.
Fall through Winter.
Either loved or loathed, this vintage vegetable is one of the most overlooked and underrated vegetables in today's culinary world.
High in fiber, Parsnips contain vitamin C, vitamin E, folacin, magnesium, manganese, potassium, carbohydrates and a trace of protein.
Parsnips can be baked, roasted, sauteed, mashed, or grated and served fresh.
Locally grown, Weiser Farms in California specializes in root vegetables. This renowned and successful farm has been growing premium vegetables since 1977.
Recipes that include Parsnips. One is easiest, three is harder.
|Gourmande in the Kitchen||Parsnip Hummus Dip|
|Weiser Family Farms||Sautéed Parsnips and Carrots with Honey and Rosemary|
|Eat Love Eat||Spiced Parsnip Lentil Salad|
|Salt and Pepper Skillet||Braised Short Ribs with Parsnip-Potato Puree|