storing + Shelf life
Store whole or cut parsnips in a closed container and keep refrigerated for maximum shelf life. You can also store them at room temperature, but, depending on the temperature, their shelf life may shorten.
Refrigerated parsnips are highly durable, and can last weeks. If left out of the fridge, they will last about a week or so.
With a mild, earthy taste, parsnips generally add a layer of savoriness to dishes.
Potassium • Manganese • Magnesium • Phosphorus • Zinc • Iron • Folate • Vitamin C • Vitamin E • Vitamin K • Fiber
• Heart Helper
• Gut + Colon Guardian
• Blood Sugar Balancer
• Cold + Flu Killer
• Detox Endorser
• Hair + Skin Specialist
• Inflammation Attacker
• Hormone Hero
• Age Defier
different ways to cut
- Cut your peeled parsnips in half or thirds, depending on its length.
- Trim each log along its sides to create four flat edges.
- Depending on your preferred dice size, cut these rectangles into sheets, and then slice those sheets into sticks.
- Rotate the sticks and cut perpendicular at an equal width.
- Peel the parsnips with a vegetable peeler.
- If necessary, trim the carrot's tip.
- Cut the parsnips diagonally to your preferred size.
- Alternate bias cuts to produce equal pieces.
- Discard the root end.
- For larger parsnips, cut into manageable sized logs.
- Slice thicker logs in half lengthwise, lay flat, and continue rustic cut.
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