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Parsnips - 1 lb


• Store carrots as you would store other root vegetables: in a produce bag, ziplock bag with holes, or a special plastic container such as the Tupperware FridgeSmart container.
 • Then place in the crisper drawer in the fridge. Veggies should keep for up to 2 weeks.DescriptionThese days, the potato has pretty much taken the place of the parsnip as a source of starch in our diets. In days of old, before potatoes were deemed edible, the parsnip was prized not only for its long storage life, but also for its sweet, nutty taste and nutritional value. Parsnips can be eaten raw as well as cooked.

Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.
• Small, tender parsnips may be peeled and grated raw into salads.
• Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
• If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.
• To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.
• Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.
• Parsnips may be substituted for carrots in most recipes and vice versa.
• Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.
Lancaster Farm Fresh Co-op

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