The parsnips caramelise and the pastry remains very crisp when cooked and served upside down.
Parsnip belongs to the carrot family, and is native to Europe and Asia. It can be consumed fresh in salads or used as an ingredient of soups, casseroles, stews and various savoury dishes. Parsnips are in season during autumn, winter and spring, and available from March to October.
Parsnips contain a high level of potassium which helps to reduce blood pressure and stress on the heart, helps reduce cholesterol levels and helps prevent stroke. 100g of parsnips contains the following:
- Vitamin C – 28% of DV
- Calcium – 3% of DV
- Iron – 3% of DV
- Vitamin B-6 – 5% of DV
- Magnesium – 7% of DV
- Look for parsnips that are very white – the whiter the parsnip, the sweeter it will be
- Choose firm parsnips with roots that are intact
- Avoid parsnips that are yellowing or going brown around the core