Parsnips | CUESA

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Parsnips

You may have already guessed it by the shape, size, and color, but just to be clear, the parsnip is indeed a close relative of the carrot. Until the potato arrived to the New World, the parsnip (along with other root vegetables, like the turnip) were used in soups, stews, and stocks to develop flavor and act as a thickening agent.

While parsnips originated in the Mediterranean and were the size of a baby carrot, explorers and settlers found that they grew larger and more successfully the farther north they travelled. Parsnips seeds are typically planted during the fall and winter months, and it is the frost that occurs during these seasons that helps the plant develop its flavor.

In Season

January, February, March, April, May, October, November, December

Recipes with Parsnips

Roasted Vegetables with Soy-Roasted Cashews and Soy-Yuzu Aioli

Evan Gotanda, Salt House

Savory Parsnip Madeleines

William Werner, Craftsman and Wolves

Roasted Root Vegetables with Honey Glaze

Adam Dulye, The Abbott’s Cellar and The Monk’s Kettle

Thai Roasted Root Vegetable Curry

Isa Chandra Moskowitz Author of Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes (Da Capo Lifelong Books, 2010)

Articles about Parsnips

December 14, 2007

Join the Rooting Section

A walk through the Ferry Plaza Farmers Market in December dispels any belief that “there are no fresh vegetables during the winter.” Vendor after vendor offers baskets brimming with ruby red beets, husky carrots and plump turnips.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »