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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.


Parsnips contain many positive health benefits. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate. They also boast anti-inflammatory properties and anti-fungal properties as well.


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