Vegetable

Flesh

Parsnip flesh is the cream-coloured interior after the thin peel is removed—the part that becomes mash, puree, roast batons, and soup body. It is denser and sweeter than carrot flesh, with a mild anise-like warmth when young and a more earthy, almost chestnut note when frost-sweetened. Fibrous rings near the centre of old roots should be trimmed so purees stay smooth. Slice, dice, or grate for cooking; the flesh holds shape better than potato in long braises and browns well in fat. Pair with butter, cream, maple, cumin, thyme, or strong cheeses. Keep peeled flesh in acidulated water briefly if holding, as it can dull and dry on the board.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshSliced

Traits

Main YieldPrimary MeatVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 33.3

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 0.16 g
Cholesterol 0 mg
Sodium 20.1 mg
Salt 0.05 g
Total Carbohydrate 6.95 g
Dietary Fibre 2.62 g
Total Sugars 2.99 g
Complex / starch 1.89 g
Protein 2.08 g
Water 88.4 g

Detailed nutrients

Energy 33.3 kcal
Water 88.4 g
Carbohydrates 6.95 g
- Sugars 2.99 g
- Starch 1.89 g
- Fibre 2.62 g
Protein 2.08 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 67.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.5 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.4 µg
Minerals 328 mg
- Major Minerals 326 mg
  - Calcium 38 mg
  - Sodium 20.1 mg
  - Potassium 268 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.5 · vitamin-e: 0.35 · vitamin-k: 21.4 ·

Minerals

Sodium: 20.13 · Potassium: 268 · Calcium: 38 · Iron: 1.5 ·

Flesh of Parsnip: composition reflects this culinary part relative to the whole ingredient.

History

1800

Flesh denoted the main edible portion after dressing fish, fruit, or animals.