![]() The difference between parsnips and carrots has been confusing for hundreds of years. Interestingly, spring-harvested vegetables tend to be the sweetest because the starch converts to sugars during winter hibernation. Like many root vegetables, farmers harvest parsnips from fall through spring. Native to Eurasia, Romans have been cultivating it for ages. In fact, in Europe, people used parsnips to make sweeteners before sugarcane became widely available. When cooked, they are sweeter than carrots. Parsnips certainly fit the bill.Parsnip has a sweeter, liquorice-like taste with a bit of spice and sweetness, same as carrots, but with nuttiness. Once the winter frost has come and those sweet, white tubers are ready to go, they are truly – at least in my humble opinion – perfect.Ī food that helps our bodies to feel good, and that pleases our taste buds, is something I think everyone can get behind. They can also add a unique twist to a vegetable tray or fall salad, either roasted or finely shaved. Mashed parsnips make a fun substitute for or addition to mashed potatoes. Roasted root vegetables are perfect for getting into the autumnal spirit! Photo by Meghan Yager. Try this fall side dish from our sister site, Foodal. Parsnips are excellent for roasting, and they pair well with other root veggies. When it comes time to enjoy your homegrown harvest, the options are plentiful. This variety is popular with gardeners, a solid overall choice for a variety of preparation methods. ‘All American’ seeds, available at Eden Brothers, produce roots that are sweet and tender. As I mentioned previously, growing high-quality parsnips can be a bit of a waiting game, but it’s easy to get going. With all of these benefits, hopefully you are now just as excited for this year’s root vegetable crops as I am. More research is needed to show its effectiveness in humans. One study conducted in rats even showed potential for falcarinol and falcarindiol to combat colon cancer. Antioxidants may help to prevent cell damage from free radicals. The vitamin C also aids with immune function.įor antioxidant and anti-inflammatory power, the phytochemicals come into play. The dietary fiber promotes gut health, which plays an important role in helping to protect us against infection. Next up, immune function support is a benefit that anyone can profit from. This is something to discuss with your dietitian and doctor to be sure that any dietary changes mesh with your plan of care and current medications. A lower sodium and higher potassium diet may help to reduce blood pressure. Those with high blood pressure may want to include more parsnips in their diet to benefit from the potassium they contain. ![]() With plentiful nutrients come plentiful health benefits! You may remember that phytochemicals are special chemical compounds produced by plants that are generally beneficial for us to eat. Parsnips also provide phytochemicals like quercetin, falcarinol, and falcarindiol. Roasting or sauteing instead can help to preserve more of these valuable nutrients. Vitamin C and potassium are both water-soluble, so cooking parsnips in water can cause some of these nutrients to leach out. Other nutrients, like vitamin C, are heat sensitive and decrease in total quantity as a result of the cooking process. Vegetables become more condensed when they are cooked, which can cause an increase in the quantity of some nutrients per serving. Whichever way you decide to prepare your parsnips, you can benefit from some notable nutrients.Ī half-cup of raw slices provides 50 calories, 3.5 grams of fiber, 250 milligrams of potassium, 18 percent of the daily value of vitamin C, and 4.5 percent of daily magnesium needs for healthy adults.Ĭooked parsnips in the same serving size offer the same amount of fiber and more potassium, but less vitamin C. I suggest removing them carefully shortly after harvest. Just be sure to wear gloves when you are harvesting your homegrown roots! The leaves of the plant are not edible, and they can cause skin irritation. Raw parsnips may be tougher and less palatable (they have a bit of a woody texture in comparison to carrots), so you may prefer to cook them, depending on your preferences. This vegetable can be eaten raw or cooked, bringing a lot of flavor to the table either way. Parsnips can be overwintered in the soil for a sweet and tender harvest in the late winter or early spring – and the reward is worth the wait, I promise! This biennial root is typically grown as an annual crop, and it flowers and goes to seed after emerging from dormancy in the second year if roots are left in the ground. Like beets, as well as turnips and other Brassicas, they actually get sweeter after the arrival of a winter frost. The parsnip, Pastinaca sativa, is a vegetable closely related to carrots and parsley, all members of the Umbellifer family.
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