Vitamin C: helps heal cuts and helps the immune system.
Fiber: helps reduce cholesterol levels and may lower your risk of heart disease.
Potassium: may help to maintain a healthy blood pressure.
Choose parsnips that are firm and dry without pits. Smaller ones may be more flavorful and tender.
Refrigerate unwashed parsnips in a plastic bag for 3 weeks or more.
Wash under cool running water, then peel and cut off the stem end.
Parsnips can be used much like carrots and other root vegetables. They work well in soups and can be treated like carrots in such recipes.