Parsnips
Recipes
Vegetable Stew with Dumplings
Parsnip Fritters
Maple Roasted Root Vegetables
Mashed Parsnips with Roasted Leeks and Nutmeg

Nova Scotia Product Availability

PEAK GOOD LOW NOT AVAILABLE


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 PARSNIPS 

Health

  • Very high in folacin 
  • Source of Vitamin C, potassium and dietary fibre 
  • Fat-free 

    • Look For firm, well-shaped, medium parsnips with smooth surfaces 
    To Store refrigerate unwashed, covered for up to 10 days. 
    To Prepare, trim tops and root ends. Rinse. Scrub or peel skins. Leave whole, slice, dice, cut into sticks or shred. Boil, steam, microwave, and stir-fry. Add to stews, soups or serve raw as an appetizer. 


    NUTRITIONAL INFORMATION
    Per 67 g serving ( 125 ml/ ½ cup ) 


    Energy

    Protein
    Fat 
    Carbohydrate
    Dietary Fibre
    Sodium 
    Potassium 

    		 53 Cal
    220 kJ
    0.8 g
    0.2 g
    12 g
    3.3 g
    7 mg
    251 mg 
    Percentage of Recommended Daily Intake


    Vitamin C 
    Thiamin 
    Folacin 
    Pantothenic Acid 
    Magnesium 
    Iron     		 19%
    5%
    20%
    6%
    8%
    3% 
    Source: USDA