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Parsnips are so much more than just pale carrots. Enjoy this resourceful root vegetable in both sweet and savoury dishes.

Optimal Storage

  • Do not wash until ready to use.
  • Store in a breathable bag in the high-humidity drawer of the refrigerator.
  • Separate green tops from the root, leaving just 2.5 cm of stem (otherwise the greens will draw moisture away from the parsnip).


  • Wash, peel and chop (if necessary, chop out the hard core), blanch, immerse in ice water, dry, and pack into an airtight container.

Root to Fruit

  • Young parsnips and parsnips without a waxed coating do not need to be peeled, just washed well. If you scratch the peel with your fingernail and notice a waxy residue, peel the parsnip and discard the peels.
  • When dealing with older parsnips, peel very thinly to avoid waste. Make a judgement call on whether the central core is too fibrous and tough to be cooked.
  • Parsnips are very sweet and can be grated and used in cakes and breads.
  • Dehydrate parsnip peels to make crispy-crunchy veggie chips.


  • If your parsnips, are looking a little limp, they’ll still be delicious roasted. Toss them in the oven with a drizzle of oil and a dash of salt and pepper.