As with most root vegetables, parsnips are available year round, but their peak season is autumn through to spring. When in-season, roots have a deeper, sweeter flavour and tend to be juicier, but they are one of those plants that seem to stay consistently great all year long. Parsnips grow well in our local area and we rarely have need to buy them from imported sources.
The best way I’ve found to store parsnips is to wrap them in damp kitchen roll, pop into a perforated, plastic bag and put in the fridge until needed.
A typical 100g portion contains 75 calories, 18g carbohydrate 0.3g fat, 4.9g fibre and 1g protein.