How This Helps
They’re filled with vitamins, high in the minerals potassium and manganese, and a great source of fiber. Parsnips may be used in precisely the same way as carrots, though their taste is markedly sweeter, particularly when cooked, more like a fantastic sweet potato.
Parsnips are sweet, like carrots, but rather than that carroty taste, they taste nuttier and more earthy.
They can be eaten raw, especially when they are small and youthful –but when cooked they achieve a sweet toastiness that leaves some people wanting more. Generally you can cook parsnips just as you would potatoes, peel or just scrub baby ones, halve, quarter or cut into smaller pieces and then boil, roast or mash. To enhance their sweetness, you could coat them in honey and mustard that will caramelise during roasting for additional stickiness.
Parsnips supply similar nutrient value as potatoes, though parsnips are lower in calories and contain just about 50% of the protein and vitamin C content of potatoes.