Parsnips
Estimated Inventory, 20 lbs : 43.06
This item was last sold on : 04/06/25
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.
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| DS Catering Kitchen | Chula Vista CA | 619-703-9321 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Rancho Bernardo Inn (Veranda) | San Diego CA | 877-517-9340 |
| Finca North Park | San Diego CA | 619-581-3003 |
| Smokin J's BBQ | San Diego CA | 703-314-1486 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Common Stock | San Diego CA | 619-310-5298 |
| Kinme Omakase | San Diego CA | 619-231-0700 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Merenda | Oceanside CA | 703-459-4145 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Gold Finch | San Diego CA | 619-804-2051 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| QS BEEF, INC | San Diego CA | |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Wormwood | San Diego CA | 619-573-0289 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Campo Gourmet | San Diego | 619-719-6924 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646 128 7028 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| The Remy | San Diego CA | 619-886-1358 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Comma | San Diego CA | 619-802-9183 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Food by Chef Ty | Vista CA | 424-278-8626 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| Lafayette Hotel - Lou Lou's | San Diego CA | 619-296-2101 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| The Shores | La Jolla CA | 858-459-8271 |
| Tartine | Coronado CA | 619-435-4323 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Wildflour | San Diego CA | 619-289-9240 |
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.
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