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Parsnips: product knowledge and recipes – [ESSEN UND TRINKEN]
Parsnips: interesting facts and recipes

Parsnips are a particularly digestible winter vegetable that taste great in main dishes, side dishes and even cakes! We have information, preparation tips and recipes about root vegetables for you.

Parsnips in the unprocessed version
© Ina Lasarzik
Parsnips, also known as parsnips or mutton carrots, used to be a staple food that was sometimes forgotten. Now it has regained a permanent place in the kitchen – for example Stew and Soupswith pasta, as a gratin, filling salad, oven-baked vegetables and more. The parsnip is popular in America and some parts of Europe. In Germany and Austria, parsnips have regained importance thanks to the organic movement.
The root vegetable parsnip
Like carrots, Jerusalem artichokes or turnips, parsnips are included Root vegetables. The nutrient-rich storage roots grow underground and are the part that is available in stores. The shape of parsnips is cone-shaped and very tapered. The thicker parsnips are, the softer their flesh is. But the leaves, shoot tips, flowers and seeds of the parsnip are also suitable for consumption. The leaves and shoot tips can be used like parsley for seasoning, e.g. B. from quark. The flowers are suitable for decoration and consumption. And even the seeds can be used as a caraway-like spice.
When are parsnips in season?
become parsnips harvested from September and have the whole thing winter above season. Parsnips are one of the few vegetables that become milder and sweeter when exposed to frost. The aroma of the parsnips can only fully develop through frost. The roots are available in the supermarket, the weekly market and some organic shops from autumn onwards throughout the winter. However, parsnips are not only grown, but can also be found in meadows and along roadsides, for example. Parsnips are usually sold in stores weighing around 300 g. The roots can generally reach a weight of up to 1.5 kg.
Easy to confuse:
The cream-colored parsnips are difficult to distinguish from the parsley root. However, the taste is different. While parsnips have a mild yet nutty, earthy and slightly sweet taste, parsley roots smell and taste like parsley. The white carrot also looks similar, but also has a different taste.
Tips for purchasing and storage
The smaller parsnips are more tender than the larger ones. When purchasing, make sure that the shell is smooth and has no spots. This can be an indication of incorrect storage and therefore a loss of nutrients. The green on the top part of the parsnip indicates freshness. The greener, the fresher. If the green is already yellowish, it’s better to keep your hands off the roots.
Parsnips can be stored well in the vegetable drawer of the refrigerator. It is best to remove it from the packaging and place a slightly damp cloth over it to protect the roots from drying out.
Freeze parsnips
Parsnips can also be frozen. To do this, blanch the roots and place them in the freezer in a suitable container. They last for about a year there.
Ingredients
Since the cream-colored roots are particularly digestible and have a low nitrite content, they are also often used for baby food. Her slightly sweet and nutty tastewhich is reminiscent of a mixture of carrots and celeriac, and the many healthy ingredients are simply convincing. The winter root vegetables, for example, provide satiating carbohydrates, valuable B vitamins, vitamins K and C, but also calcium.
Nutrients per 100g parsnip:
ingredient | Crowd |
Calories | 22 kcal |
protein | 1g |
Fat | 0g |
Carbohydrates | 3g |
Vitamin C | 18,000 mcg |
Vitamin K | 50 mcg |
Vitamin B2 | 130 mcg |
Folic acid | 59 mcg |
potassium | 469 mg |
calcium | 51 mg |
zinc | 850 mcg |
manganese | 400 mcg |
Prepare parsnips
Parsnips are prepared in a similar way to carrots, i.e. washed and, if necessary, peeled. Tender parsnip roots can also be eaten with the peel on – especially since the most important nutrients are located directly under the peel. Parsnips can easily be eaten raw, for example cut into small strips or grated in a salad. Parsnips are also delicious baked, steamed or fried.
The most delicious parsnip recipes
30 images
Parsnips: side dishes 12 images
Sweets with parsnips
To browse further
Are you interested in even more delicious winter recipes? Then browse through our additional pages.