Vegetable

Parsnip

Parsnip is a pale sweet root that deepens after frost. Dense, creamy when cooked; older roots may have a woody core to trim. Roast, mash, soup, or chip. Classic cold-season northern European vegetable. Firm unspotted roots store cool and dry.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

White Gem

Javelin

Tender and True

Gladiator

Pastinaca sativa

Albion

Hollow Crown

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

EarthyMildNuttyPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 32.4

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 21.3 mg
Salt 0.05 g
Total Carbohydrate 7.1 g
Dietary Fibre 2.41 g
Total Sugars 3.16 g
Complex / starch 1.94 g
Protein 1.88 g
Water 93 g

Detailed nutrients

Energy 32.4 kcal
Water 93 g
Carbohydrates 7.1 g
- Sugars 3.16 g
  - Monosaccharides 2.22 g
  - Disaccharides 0.95 g
- Starch 1.94 g
  - Amylose 0.49 g
  - Amylopectin 1.46 g
  - Digestible Starch 1.65 g
  - Resistant Starch 0.19 g
- Fibre 2.41 g
  - Soluble Fibre 0.84 g
  - Insoluble Fibre 1.57 g
Protein 1.88 g
- Plant Protein 1.79 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
  - Omega-6 0.07 g
Vitamins 118 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.58 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.1 µg
- Vitamin C 44 mg
- Vitamin E 0.37 mg
- Vitamin K 22.7 µg
Minerals 486 mg
- Major Minerals 479 mg
  - Calcium 59 mg
  - Sodium 21.3 mg
  - Potassium 399 mg
- Trace Minerals 6.8 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 44 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.58 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.1 · vitamin-e: 0.37 · vitamin-k: 22.7 ·

Minerals

Sodium: 21.25 · Potassium: 399 · Calcium: 59 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Parsnip.

Pairs well with

Classic and complementary matches

Apple
Butter
Cream
HoneyRoasts
Nutmeg
ThymeWinter sides

Usually avoid with

Often clash in flavour or tradition

History

8000 BCE

Parsnip was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1600

Trade, migration, and selection spread distinctive Parsnip types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Parsnip a regular purchase far from where it is grown or raised.

2000

Cooks now treat Parsnip as both staple and specialty, with more attention to provenance, variety, and form.