Tag Archives: Organic Parsnips

Parsnips: the Most Delicious Root Veggie Since Carrots

We’re coming back around to parsnip season here in the northwest, and we are super excited! Parsnips (Pastinaca sativa) are a delicious root vegetable with a tender, fibrous texture and a sweet flavor. It’s a close relative of parsley and carrots (to which they bear many similarities in taste and shape). Parsnips are delicious in a big mixed veggie roast with salt and pepper, or roasted alone with some curry powder. They also make excellent addition to stews- their rich, sweet flavor adds depth and complexity to the base. Parsnip fries are delicious twist on sweet-potato or carrot fries.

Check out some of Martha Stewart’s recipes for parsnips.

During the height of the Roman Empire, parsnips were prized as a source of sugar and dietary staple high in starch. Emperor Tiberius is reported to have accepted some of Germany’s tribute payment to Rome in parsnips, illustrating the high status the vegetable held. At the time, carrots were still usually white, so there was some trouble distinguishing between carrots and parsnips.

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

What’s the difference between a root veggie and a tuber?

In America, the parsnip has not been quite so highly valued, having been replaced by sugar cane and beets as a source of sugar and by potatoes as a source of starch. However, roasted parsnip is still a central part of many folks’ Christmas dinners, and they remain ubiquitous in grocery stores and farmers markets across the country.

What are your favorite parsnip recipes?



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Carrot and Parsnip Soup


Carrot and Parsnip Soup

Seattle’s rainy season is in full swing! Grab a blanket, your favorite book, and warm up with this cozy winter soup.

4 servings


2 medium parsnips, chopped

2 carrots, chopped

1 onion, chopped

3 celery stalks, chopped

1 garlic clove, peeled and finely chopped

1 tablespoon fresh ginger, grated

4 cups vegetable broth

4 teaspoons cream

1 tablespoon olive oil

½ tablespoon curry powder



Heat the olive oil in a pan over a medium heat. Add the onion, celery, garlic and ginger and cook for about 5 minutes.

Stir in the curry powder and cook for another 5 minutes.

Add the parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender, about 30 minutes.

Puree the soup, in batches if necessary, adding more stock to get the right consistency.

To serve, drizzle each bowl with a tablespoon of cream.

We hope you enjoy it, and stay dry Seattle! 


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