Even the ancient Romans appreciated the sweet, aromatic taste of parsnips – they've been enjoyed for thousands of years. Parsnips are rich in starch and very nutritious – due to the high starch content, parsnips were previously used for yeast fermentation to produce beer and parsnip wine. In addition, their juice was reduced to a thick syrup, which was served as a spread and sweetener. Today, the parsnips are cooked or eaten raw, similar to celery or carrots. Parsnip roots pair well with many meats and other vegetables cooked as vegetable, especially when garnished with fresh herbs. They can also be blended into a delicious, creamy soup.

sugars in g/100g*
fructose sucrose glucose fructose total**
0,26 2,26 0,25 1,39

Good to know

The parsnip lasts for months at temperatures below 35 degrees farehneit. In fact, the aroma improves even more after the first frost.

The content of potassium and vitamin C is higher in the parsnip than in the carrot. Potassium is needed, among other things, for the transmission of nerve and muscle impulses and vitamin C helps, for example, with the structure of connective tissue. However, parsnips also contain furocoumarins, which – when consumed in high quantities – can cause rashes when exposed to sunlight.

*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.

source: BZfE,