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

Jerusalem Artichokes, Winter Roots, Smoked Salt

Nigel Slater, Greenfeast: Autumn, Winter

Root Vegetable Latkes with Old Country Sour Cream

Liz Alpern & Jeffrey Yoskowitz, The Gefilteria

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

Evan Gotanda, Salt House

Savory Parsnip Madeleines

William Werner, Craftsman and Wolves

Articles about Parsnips

January 07, 2021

Get Rooted: A Farmers Market Guide to Root Vegetables

A walk through the Ferry Plaza Farmers Market the winter dispels any belief that “there are no fresh vegetables during the winter.”

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »