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General Produce

Parsnip Root

Parsnip Root
Common Packs:

12/1-, 10-, and 20-lb. packs.

Receiving Inspecting:

Choose parsnips that are clean, firm, and have smooth white skins. Parsnip tops should be well-trimmed. Avoid mis-shapen parsnips or those that exhibit growth cracks, bruises, cuts, or discoloration.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 32-36° F/0-2° C
  • 90-98% relative humidity
28 days.

Bitter flavor can develop if parsnip root is exposed to ethylene gas. Store away from ethylene-producing fruits and ripening rooms.

Improper storage can adversely affect parsnip root:

  • Wilting and weight/color loss may occur if held at low humidity.
  • Decay and brown discoloration can be caused by high temperatures.
Usage Ideas:

  • Shred parsnips into shoestrings; deep fry and serve with gourmet burgers and sandwiches.
  • Sauté chopped parsnips and Brussels sprouts in brown butter; serve with lamb chops.