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Parsnip
Every knowledge on vegetables, health and nutrition.
Scientific Name
Pastinaca sativa L. (Apiaceae family)Common name
parsnip, wild parsnip, field parsnip
Varieties and seasons
Parsnip is used to add taste to stews.
Vegetable garden: growing parsnip
The parsnip is a garden root vegetable, which is grown like carrots and prefers cool, deep, heavily manured soils.
It is a biannual plant: it does not flower the first year, but "establishes itself" in the earth. Parsnips flower the second year.
They are sown in April/May. The harvest takes place in October of the first year. To ensure the root is soft, it needs to be grown quickly and without any disruptions.
Late seeded parsnips (May) are harvested after the first frosts and during clement weather.
This vegetable with a long history should be welcomed back to our kitchens, since it enhances the variety of vegetables eaten over winter.
Production
In Great Britain, the parsnip is a major ingredient in cooking, and is grown on over 2500 hectares, raising around 17 million euros a year for farmers. The stems and leaves of the parsnip are edible.
Consumption
In Europe, parsnips are primarily eaten in the UK and north-eastern European countries.
In Galician, Spain, there are several regional specialities: ham or pork shoulder are served with cooked parsnip stems and leaves; parsnips are also used as part of vegetable stews and in a dish called “lubina con navajas”, which includes sea bass and clams accompanied by a sauce made from parsnip stems.
The French tend to look down on it. However, they are experiencing a sort of revival among enthusiasts of historic vegetables, and is even showing signs of a general rise in popularity, thanks to its health properties.
Nutritional values (per 100 g)
Raw* | Boiled** | RDI*** | |
|---|---|---|---|
Energy | 75 kcal | 71 kcal | |
Proteins | 1.2 g | 1.32 g | |
Carbohydrates | 17.9 g | 17.01 g | |
Fat | 0.3 g | 0.3 g | |
Fibres | 4.9 g | 3.6 g | 30 g |
Sodium | 10 mg | 10 mg | |
Potassium | 375 mg | 367 mg | 2,000 mg |
Phosphorus | 71 mg | 69 mg | 700 mg |
Vitamin B9 | 58 µg | 58 µg | 200µg |
* Ciqual 1995 ** USDA *** Recommended Daily Intake |
Nutritionist’s advice
Parsnips are rich in complex carbohydrates, fibre and potassium: it’s ideal for people who enjoy sport and active people who want to keep slim.
It is an excellent source of folic acid, a vitamin that is essential for healthy cell multiplication, and therefore the growth and renewal of tissue.
What is about portions...?
-a child portion : a little parsnip
-an adult portion: a medium parsnip
Cooking and nutrition: tasty combinations
-Grated parsnip salad: when it is young, the parsnip can be eaten raw in salads with a lemon dressing (lemon or lime juice, salt, pepper and water). You can also mix it with grated carrots. Another alternative for lovers of tasty new dishes: carrots and parsnips with ginger and honey
-Parsnip and vegetable stew: prepare an aromatic and hearty stew by using a range of seasonal vegetables, while taking into account the cooking time of each, with cabbage and turnips taking the longest, and carrots, parsnips, leeks and potatoes somewhere in between; courgettes take the least time to cook. Before cooking the vegetables, make an infusion of herbs and spices (thyme, rosemary, cloves, etc.)
