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General Produce
Parsnip Root
Common Packs:
12/1-, 10-, and 20-lb. packs.
Receiving Inspecting:
Choose parsnips that are clean, firm, and have smooth white skins. Parsnip tops should be well-trimmed. Avoid mis-shapen parsnips or those that exhibit growth cracks, bruises, cuts, or discoloration.
Storage Handling:
Short-term storage recommendation (7 days or less)
- 32-36° F/0-2° C
- 90-98% relative humidity
Shelf-Life:
28 days.
Troubleshooting:
Bitter flavor can develop if parsnip root is exposed to ethylene gas. Store away from ethylene-producing fruits and ripening rooms.
Improper storage can adversely affect parsnip root:
- Wilting and weight/color loss may occur if held at low humidity.
- Decay and brown discoloration can be caused by high temperatures.
Usage Ideas:
- Shred parsnips into shoestrings; deep fry and serve with gourmet burgers and sandwiches.
- Sauté chopped parsnips and Brussels sprouts in brown butter; serve with lamb chops.
Nutritional Information
Serving Size 1 cup parsnip root (133g) grams
Calories 100
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 15g1%
Total Carbohydrate 24g9%
Dietary Fiber 7g23%
Total Sugars 6g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 48mg4%
Iron 0.79mg4%
Potassium 500mg10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.