Parsnips
Estimated Inventory, 20 lbs : 11.63
This item was last sold on : 03/30/25
Description/Taste
Parsnips have a long taproot that can grow up to a foot in length and roughly three inches in diameter at the crown. Growing above ground, the plant’s foliage resembles large celery leaves and stems. The tapered root varies in skin color depending on variety, from a yellow-beige to a brighter white. A Parsnip’s flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Seasons/Availability
Available year-round, Parsnips have a peak season in winter.
Current Facts
Parsnips are botanically known as Pastinaca sativa, and are part of the Apiaceae family. The long, pale roots are closely related to carrots, parsley and dill. Parsnips have become a common garden crop in cold-climate regions because the root needs a longer growing period to develop its sweet flavor. There are three commercial varieties of Parsnip root, All American, Hollow Crown Improved and Harris Model, all of which are fairly common in taste and appearance.
Nutritional Value
Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber, which is beneficial for digestion.
Applications
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced Parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked Parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced Parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice Parsnip root, fennel and celery root, then toss with a lemon vinaigrette. Store Parsnip root as you would carrots, cool and dry for up to two weeks.
Ethnic/Cultural Info
Parsnips were once more popular in Europe than either carrots or potatoes. A staple in kitchens throughout Europe, Parsnips were often eaten during the Christian tradition of Lent, and were considered a good substitute for meat during times of fasting.
Geography/History
Parsnips are native to the eastern Mediterranean region and were cultivated from the wild. The taproot pre-dated potatoes by one hundred years and was quite popular in most households throughout Europe. Colonists traveling to the New World introduced Parsnips to the Americas in 1609. Though popular during the winter in North America, Parsnips are more widely consumed in northern and Eastern Europe and western Asia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Kinme Omakase | San Diego CA | 619-231-0700 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Smokin J's BBQ | San Diego CA | 703-314-1486 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| The Remy | San Diego CA | 619-886-1358 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646 128 7028 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Rancho Bernardo Inn (Veranda) | San Diego CA | 877-517-9340 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Wormwood | San Diego CA | 619-573-0289 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Lafayette Hotel - Lou Lou's | San Diego CA | 619-296-2101 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| Common Stock | San Diego CA | 619-310-5298 |
| The Britannia Tearooms | San Diego CA | 619-683-2748 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Campo Gourmet | San Diego | 619-719-6924 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Finca North Park | San Diego CA | 619-581-3003 |
| Polite Provisions | San Diego CA | 619-677-3784 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Convention Center East | San Diego CA | 619-525-5832 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Merenda | Oceanside CA | 703-459-4145 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Food by Chef Ty | Vista CA | 424-278-8626 |
| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| The Shores | La Jolla CA | 858-459-8271 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Gold Finch | San Diego CA | 619-804-2051 |
| DS Catering Kitchen | Chula Vista CA | 619-703-9321 |
| Comma | San Diego CA | 619-802-9183 |
| Wildflour | San Diego CA | 619-289-9240 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Tartine | Coronado CA | 619-435-4323 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.
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