Healthy Food Database
The parsnip is a root vegetable from the same family as carrots, celery, fennel and celeriac. It is ivory-coloured with a delicate, sweet flavour. It is very popular in England with the Sunday roast.
In Season: Autumn Winter
Avoid oversized parsnips - which will be dry and woody. Avoid any with an unpleasant smell or soft spots.
Store in the crisper section of the fridge, unwrapped, for about a week.
Tips & Tricks:
Great added to soups, and roasted with other vegetables. Parsnips have a high GI so use in moderation if you're trying to lose weight.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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