Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Parsnips are a root vegetable originating in Europe and mostly grown in Victoria, Western Australia and Tasmania as they thrive in cooler climates.
Once used as fodder for pigs, in medieval times parsnips were thought to have remarkable medicinal properties and were said to cure everything from toothache to tired feet.
The Romans liked parsnips and used them as money, in fact, they were one of the most popular vegetables until potatoes came along and replaced them as the leading starchy food.
The main harvest season for parsnips is from February to August, making them the ideal Winter root vegetables for soups, stews and casseroles.
When choosing parsnips, look for small to medium vegetables with a creamy, white, smooth and firm surface. Avoid large parsnips as these tend to have a woody centre core.
To store parsnips for freshness, keep them unwashed in a cool, dark place with high humidity, or in a refrigerator crisper drawer, ideally in a plastic bag, or loosely wrapped in paper towels.
They can be stored for several weeks in the fridge, while in a cool dark place, they can last for several months.
Parsnips can be frozen - blanch them first to help preserve their colour, texture and nutritional value. Cut into desired size, blanch for 2-3 minutes, cool in ice water and then freeze.
Make sure to store parsnips away from apples and pears as these fruit release ethylene gas that can cause them to become bitter.
A great source of dietary fibre, essential for digestive health, parsnips also contain vitamin C for immune function and antioxidant protection, along with vitamin K, which plays a role in bone health.
They are a good source of potassium, which helps regulate blood pressure, and folate which is important for cell growth and development.
Here are three recipes to put fresh and in-season parsnips on the weeknight dinner table this week:
Made with roasted fennel, apple and parsnip, these tray-baked pork chops are full of flavour. Give this simple recipe a go, it won't disappoint.
Weeknight dinner never looked so good with this quick and easy herbed salmon recipe. Served with cauliflower and parsnip mash, it’s a simple but impressive dish.
The sweetness of parsnips is complemented by a vibrant fresh parsley pesto and a creamy tangy blue cheese in this delicious risotto.
