Parsnips, Healthy Alternative to Potatoes, Delicious Vegetable (2024)

FAQs

Are parsnips better for you than potatoes? ›

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Use parsnips anytime you'd use potatoes. You'll notice a more earthy flavor in your recipes and the nutrition is much better than the average white Russet baker.

Daikon is most comparable to potatoes when steamed, boiled, or fried. Daikon's flavor is considered milder and less peppery than other radishes. Served raw, it is subtle and tangy with a crisp and juicy texture. When cooked, it takes on very potato-like qualities and tastes similar to cooked turnips.

Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness. This technique is actually the parsnip's defence mechanism against the cold weather because the sugar molecules make the water in the plant cells less likely to freeze.

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Parsnips are a source of active plant compounds, such as furanocoumarins, flavonoids and polyacetylenes, including one called falcarinol. These compounds have anti-inflammatory, antimicrobial, anti-cancer properties, and also act as vasodilators, which helps modulate blood pressure.

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

To eat parsnips raw, simply wash, peel, and cut them up. They are sweet and delicious and make a great salad paired with sliced apples, walnuts, and a sharp-tasting green such as arugula. Parsnips can also be boiled, steamed, sautéed, roasted, or fried. Wash and peel parsnips and cut into “sticks” about 1 ½” thick.

Parsnips are usually cooked but can also be eaten raw. They have a lot going on nutritionally: They are filled with vitamins, high in the minerals potassium and manganese, and a good source of fiber.

Use a whole grain such as quinoa, bulgur, couscous or brown rice in place of your potato. You can also add a whole grain roll where your potato would normally be. Whole grains contain fiber, which can help you feel full, lower blood sugar levels and may help lower cholesterol.

What is the most nutritious root vegetable? ›

Carrots. As one of the most well-known root vegetables, carrots also top the charts as one of the most nutritious. They're brimming with vitamins A and K, as well as the important antioxidant beta-carotene (47, 48 ).

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

Parsnips are low in calories and rich in fiber, which can support weight loss efforts when included in a well-balanced diet. One cup of sliced parsnips provides 6.5 g of fiber and just 100 calories.

Root vegetables are still fresh whole foods that contain many vitamins and minerals. Eating a variety of them is good for your health. Fung says that, if you're healthy, you can probably eat one serving of root vegetables every day.

A 100 g of parsnips contains 18 g of carbs, 4.9 g of fiber, and 1.2 g of protein. That leaves you with around 13.1 g net carbs. It's possible to include parsnips in your low-carb diet, if you're not strict about your daily carb intake. You can enjoy them roasted, mashed, or as fries in small amounts.