Parsnips
Estimated Inventory, 20 lbs : 20.62
This item was last sold on : 07/02/25
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.
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| The Remy | San Diego CA | 619-886-1358 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Cellar Hand | San Diego CA | 334-689-2388 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Campo Gourmet | San Diego | 619-719-6924 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| C 2 C | San Diego CA | 619-972-9345 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Cosecha Local | San Diego CA | 646-132-5944 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646 128 7028 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Golden Door | San Marcos CA | 760-761-4142 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Wormwood | San Diego CA | 619-573-0289 |
| Miguel Angel Mendoza | Maestros Ensenada, | 646-127-0277 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Burgo Direct | Chula Vista CA | 619-793-2325 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Tartine | Coronado CA | 619-435-4323 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| The Kitchen at MCASD | La Jolla CA | 619-880-8719 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Gold Finch | San Diego CA | 619-804-2051 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| DS Catering Kitchen | Chula Vista CA | 619-703-9321 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Comma | San Diego CA | 619-802-9183 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.
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