I have decided that this is going to be the weekend of parsnips for me. I checked foodimentary for inspiration but it turned out that today was national fried pie day! How is that even a thing, let alone a day?? So… parsnips it is. I’m going to make parsnip rolls to go with my butternut squash chowder and parsnip risotto to use up the rest of them. Recipes will be posted on my glipho blog at some point.

Parsnips look like albino carrots. That’s pretty much where the similarities end though. Carrots are good raw or cooked (personally I prefer them raw) while parsnips are not generally enjoyed raw. Roasted parsnips have a lovely sweetness, when I do a pan of roasted vegetables the parsnips are always my favourite. You can do parsnip “fries” by cutting them into french fry lengths, tossing them in a little olive oil, and roasting them.

One raw parsnip (about 85 grams) contains about 63 calories, 2.9 g of fibre, 30 mg of calcium, 317 mg of potassium, and 14 mg of vitamin C.