Similar to All American variety parsnips Generally thinner than typical parsnips

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1 PA R S N I P Parsnips look like a white to cream colored carrot, growing 8-12 inches long. They have a nutty, celery flavor. Pick firm and dry parsnips. They can be stored in the refrigerator in an unsealed bag for 3 weeks or longer. Smaller parsnips may have more flavor and tenderness. Cold temperatures 2-4 weeks before harvest help give parsnips a sweeter flavor. All-American Most popular type of parsnip grown White flesh, tender core, with high sugar content Parsnips can be used much like carrots and other root vegetables. They are great chopped with other root vegetables, drizzled in olive oil and lightly seasoned (salt, pepper, garlic, thyme), and roasted at 350 F for 1 hour, or until soft. Sliced parsnips and carrots can also be briefly cooked (simmered for 2 minutes in water), strained, and added to a fresh lettuce salad. Parsnips also work well in soups and can be treated like carrots in such recipes. Harris Model Similar to All American variety parsnips Generally thinner than typical parsnips Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

2 Nutrition Notes All body cells contain potassium, especially muscle cells, and in fluid between the cells. Sodium and potassium create a balance in the body to make muscles contract, transmit nerve impulses, and regulate blood pressure and heartbeat. People with hypertension may lower blood pressure by consuming a diet low in sodium and high in potassium (fruits and vegetables). Meat and dairy products also contain potassium. Find recipes & videos at igrow.org Mashed Parsnips Ingredients 4-5 parsnips 1 Tablespoon salt 2 Tablespoons butter 1/8 1/4 cup milk 4 teaspoon chopped garlic Black pepper to taste Directions 1. Place the chopped parsnips in a pot and cover with water. 2. Add salt and bring to boil. Boil until parsnips are so soft that they fall apart when you pierce them with a fork, around 15 minutes. 3. Once parsnips are beginning to fall apart easily, drain well immediately to avoid a watery product. 4. Mash the parsnips, adding butter, soy milk, and garlic. Grind in some pepper. 5. Taste. Add more butter, garlic, or salt as desired. Yields 4 servings (as side dish). Nutrition Facts per Serving: Calories 180; Fat 7g; Cholesterol 15mg; Sodium 400mg; Carbohydrates 29g; Sugar 8g; Fiber 6g; Protein 2g Sources:

3 PARSNIP Parsnips resemble a white to cream colored carrot with a nutty, celery flavor, growing 8-12 inches long. Pick firm, dry parsnips and store in refrigerator in an unsealed bag 3 weeks or longer. Smaller parsnips may have more flavor and tenderness. Cold temperatures 2-4 weeks before harvest help sweeten parsnips. Parsnips can be used much like carrots and other root vegetables. They are great chopped with other root vegetables, lightly seasoned, and roasted at 350 F until soft (1 hour). Sliced parsnips and carrots can also be simmered in water for 2 minutes, strained, and added to a fresh lettuce salad. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Mashed Parsnips Ingredients: 4-5 parsnips 1 Tablespoon salt 2 Tablespoons butter 1/8 1/4 cup milk Directions: 1. Place the chopped parsnips in a pot and cover with water. 2. Add salt and bring to boil. Boil until parsnips are so soft that they fall apart when you pierce them with a fork, around 15 minutes. 3. Once parsnips are beginning to fall apart easily, drain well immediately to avoid a watery product. 4. Mash the parsnips, adding butter, soy milk, and garlic. Grind in some pepper. 5. Taste. Add more butter, garlic, or salt as desired. Yields 4 servings (as a side dish). Nutrition Facts per Serving: Calories 180; Fat 7g; Cholesterol 15mg; Sodium 400mg; Carbohydrates 29g; Sugar 8g; Fiber 6g; Protein 2g Sources: 4 teaspoon chopped garlic Black pepper to taste

5 Parsnip South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Parsnip South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

7 Mashed Parsnips PARSNIPS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving Parsnips Salt Butter Milk Chopped garlic Black pepper 4-5 parsnips 1 Tablespoon 2 Tablespoons 1/4 cup 1 Tablespoon To taste 6-7 parsnips 1 ½ Tablespoons 3 Tablespoons 1/3 cup 1 ½ Tablespoons To taste 18-9 parsnips 2 Tablespoons 4 Tablespoons 1/2 cup 2 Tablespoons To taste Directions: 1. Peel and slice parsnips into ½ inch slices. Place in a pot and cover with water. 2. Add salt and bring to a boil. Boil until parsnips are so soft that they fall apart when pierced with a fork, around 15 minutes. 3. Once parsnips are beginning to fall apart easily, drain well immediately to avoid a watery product. 4. Mash the parsnips, adding butter, milk, and garlic. Grind in some pepper. 5. Taste. Add more butter, garlic, or salt as desired. 6. Transfer to a heated crockpot. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Mashed Parsnips. Do not overcook. Transport to the store in a crock pot set on warm. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates or in shallow plastic cups. Provide forks. Ask parent s permission before children may sample. Ask them if they use parsnips often in their meals. Ask them if they could use this recipe. Remind them that this recipe could be great as a side to beef, chicken, or pork. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: