Tag: Cooking parsnips

According to studies, the skin of a parsnip, like that of a carrot, contains the highest concentration of beneficial polyacetylene antioxidants like falcarinol. While many people peel parsnips out of habit, you don't always need to.

Before the widespread availability of sugarcane, Europeans used parsnips as a primary sweetener, a testament to their naturally sweet flavor. This rich history and unique taste profile are some of the core reasons why people like parsnips, a versatile root vegetable that is gaining renewed appreciation in modern cuisine.

While parsnips have a notably sweet, nutty flavor, on average, a 100-gram serving of raw parsnip contains only about 4.8 grams of sugar. However, their sweetness can be misleading, and understanding the full nutritional context is key to a balanced diet.