Selection and storage
In Northern Europe, the parsnip season kicks off shortly after the first frost and extends until March, inundating markets with fresh produce. Many families take advantage of this season by cultivating parsnips and carrots in their home gardens.
When selecting parsnips at the markets, opt for ones that are fresh, firm, fleshy, and of medium size, with smooth surfaces. Avoid elongated, thin, or tail-like roots as they tend to be fibrous and less desirable for cooking. Additionally, steer clear of woody, overly mature parsnips, as they can have an unpleasant taste. Avoid purchasing parsnips that are soft, shriveled, pitted, knobby, or damaged.
For storage, place parsnips in a plastic bag and store them in the vegetable drawer of the refrigerator, maintaining a temperature between 0°C and 5°C. Avoid freezing raw parsnips.
Preparation and serving methods
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| Salmon with roasted sweet potatoes and parsnips cubes. ( Photo courtesy: plindberg) and Stirfried parsnips with carrot, brussel sprouts, and potato. (Photo: janetmck) |
To prepare, wash them in cold water and scrub or gently peel its skin. Trim off the ends, then slice them into cubes, discs, or any other desired shapes.
Cook parsnips similarly to carrots, being careful not to overcook. They soften rapidly due to their higher sugar content compared to starch.
Here are some serving tips:
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Raw parsnips lend a distinct sweet flavor to salads, coleslaw, and toppings.
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They can be cooked and mashed with potato, leeks, cauliflower, and more.
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Sliced or cubed, they enhance stews, soups, and stir-fries, and pair well with poultry, fish, and meat.
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They are versatile additions to bread, pies, casseroles, cakes, and various savory dishes.
Safety profile
in some sensitive people, handling parsnip plants and their parts can lead to hypersensitivity reactions such as contact dermatitis and oral allergy syndrome (OAS).
Symptoms of these reactions may manifest as rash and skin lesions. Common OAS symptoms include itching or a burning sensation in the lips, mouth, and throat. In severe cases, individuals may experience swelling of the lips and tongue, redness in the eyes, and difficulty breathing.
Those with a known allergy history to birch category pollen agents such as walnuts, figs, carrots, parsley, etc., may also develop cross-sensitivity to parsnip and should avoid contact. (Medical disclaimer).
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Further reading:
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Refer Stanford School of Medicine Cancer information Page- Nutrition to Reduce Cancer Risk.
