Parsnips
Inventory, 20 lbs : 31.71
This item was last sold on : 04/25/24
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.
Nectarine Grove Bakehouse | Del Mar CA | 858-925-7357 |
US Grant Hotel Main | San Diego CA | 619-232-3121 |
Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646 128 7028 |
Salt & Whiskey | San Diego CA | 619-544-1886 |
Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
Brigantine Pt Loma | San Diego CA | 619-224-2871 |
WineSellar & Brasserie | San Diego CA | 858-450-9557 |
Javier Plascencia | Bonita CA | 619-295-3172 |
La Jolla Country Club | San Diego CA | 858-454-9601 |
Reata Glen | Ladera Ranch CA | 949-545-2250 |
Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
Panama 66 | San Diego CA | 619-206-6352 |
Ridgeview Health Center | San Diego CA | 858-293-3950 |
Tartine | Coronado CA | 619-435-4323 |
Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
Catania La Jolla | La Jolla CA | 858-551-5105 |
The Wild Thyme Company | San Diego CA | 858-527-0226 |
Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
Chef Sebastian LLC | La Jolla CA | 858-740-0878 |
Pete's Premade Paleo | San Diego CA | 770-359-8274 |
Cesarina | San Diego CA | 619-226-6222 |
Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
Nate's Garden Grill | San Diego CA | 619-607-0117 |
Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
Red Tail Catering | San Marcos CA | 858-605-8219 |
Brigantine La Mesa | La Mesa CA | 619-465-1935 |
Brigantine Escondido | Escondido CA | 760-743-4718 |
Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
Huntress | San Diego CA | 619-955-5750 |
C 2 C | San Diego CA | 619-972-9345 |
Patisserie Melanie | San Diego CA | 619-677-2132 |
Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
Peohes | Coronado CA | 619-437-4474 |
Brigantine Coronado | Coronado CA | 619-435-4166 |
Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
Coast Catering | Escondido CA | 619-295-3173 |
The Smoking Goat | San Diego CA | 858-232-4220 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Humphrey's | San Diego CA | 619-224-3577 |
Brigantine Del Mar | Del Mar CA | 858-481-1166 |
Louisiana Purchase | San Diego CA | 619-255-8278 |
Il Sogno Italiano | San Diego CA | 619-380-2652 |
Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
Brigantine Poway | Poway CA | 858-486-3066 |
The Guild Bar- Banquet | San Diego CA | 619-573-0289 |
Haru Holdings (Bun Section) | Carlsbad CA | 619-613-7909 |
Rancho Valencia | Del Mar CA | 858-756-1123 |
Webbcreationfood LLC | San Diego CA | 619-829-9194 |
Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
Miho | San Diego CA | 619-365-5655 |
Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
Deckmans en el Mogor | Ensanada Baja | 646-188-3960 |
La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
Recipe Ideas
Recipes that include Parsnips. One is easiest, three is harder.