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A relative of the carrot, parsnips don’t look as attractive (they look like a white/creamy carrot) but they make up for everything in the flavour department. Parsnips have a rich nutty flavour and a gorgeous in roasts, soups and mashes. After experiencing a renewed appreciation among Australian diners, Parsnip is now a regular feature on many a modern restaurant menu.
Parsnips are more difficult to grow than carrots, but are grown throughout WA and Australia all year.
Select small to medium sized firm parsnips, with no splitting. Parsnip should be kept in the coldest part of the fridge, and will last for up to 6-8 days.
Parsnips are most commonly used in winter dishes: roasts, soups, mashes and casseroles. Made famous in Australian media over a stoush between Don Burke and Donna Hay, the humble parsnip has borne undue criticism, luckily all things old are new again, and parsnip is now featured on many a modern restaurant menu in a variety of ways.Wash and trim. Many people peel parsnips, but you can leave the skin on and it is particularly good for you, just give them a good scrub, cut and then roast or cook as you prefer.
For something different, try preparing them as chips.
Parsnips are a good source of vitamin C, niacin and potassium, and provide some vitamin E and dietary fibre, too. Their fiber content is great for digestion and their sweet taste is satisfying without being high in calories.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||241||kJ|
|Available carbohydrate, without sugar alcohols||10.2||g|
|Available carbohydrate, with sugar alcohols||10.2||g|
|Pantothenic acid (B5)||0.23||mg|
|Dietary folate equivalents||27||ug|
|Beta carotene equivalents||15||ug|