Contributed by Jennifer Peachey

If you ask people about parsnips, they might say they love them, hate them, or have never tried them.

Parsnip Facts At one time people enjoyed them as frequently as the potatoes of today. It wasn't until the mass production of potatoes that parsnips lost their appeal and popularity. Parsnips are slower growing crops, and so less profitable. Like the potato, parsnips are a very high source of carbohydrate. A 100-gram potato has 18g of carbohydrate and a parsnip has 19.5g. The parsnip, however, is superior for its fibre content. A 100-gram parsnip has 4g of fibre but a potato has only 1.5g of fibre. Parsnips are also an excellent source of potassium and folic acid. They contain vitamins C and B6, magnesium, pantothenic acid, copper, and phosphorus.

Handling Tips The skin of a parsnip can be removed easily after cooking, especially when cooked whole (unless parsnips are waxed, in which case they should be peeled first). Cooking/roasting them whole produces the best flavour. If peeling or dicing, parsnips should either be cooked right away, or placed in lemon or vinegar water to prevent browning. Parsnips can be stored in the refrigerator for up to four weeks if they are wrapped in a paper towel and placed in a perforated plastic bag. They can also be frozen for future use. Blanch a whole parsnip for five minutes (3 minutes for chunks) before freezing.

Cooking with Parsnips There are many ways to enjoy a parsnip, and they can replace carrots or turnips in most recipes. Parsnips can be cooked like French fries, glazed like carrots, served cold in a vinaigrette, roasted with other root veggies, or mashed like a potato.

If you've never tried parsnips then there's no time like the present! Even if you hate them, I can almost guarantee you will like them in the Apple-Parsnip Bake (see "Vegetable Side Dishes" category); and if you already love them, bon appetit!

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