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Choose firm, small or medium sized parsnips. Larger parsnips tend to be woody inside. If possible, avoid pre-washed parsnips. The dirt on root vegetables helps to retain their protective skin and ensures that they will keep for longer.


Remove parsnips from plastic packaging to avoid the ‘sweating’ that leads to mould formation. If possible, parsnips should be kept loose in the vegetable drawer of your fridge. However, if space is short, they can also be stored in a cool dark place like other root vegetables. Shrivelled or ‘rubbery’ parsnips can be ‘revived’ by soaking in cold water.


Parsnips freeze well. Chop blanch for 3 minutes, drain and place in freezer bags.

Freezer life

up to 1 year


Parsnip soup is delicious. Versatile like carrots, parsnips can be steamed or roasted, incorporated into a rosti or gratin. Brush or scrape parsnips instead of peeling them. You’ll save time, produce less waste and retain the nutrients that are contained in the skin. Parsnip purée benefits from a little stewed apple mixed in. Raw parsnip can be incorporated into salads or coleslaw.

Good to know!

Like carrots, grated parsnips can be used to make a yummy cake.

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