Estimates based on 1/4 cup serving

Cooked: fries, roasted (about 9 servings per pound

Mashed: (about 7 servings per pound)


Like most root vegetables, parsnips will usually last several weeks.



Root vegetable stew:  Peel and cut into chunks any variety of root vegetables (parsnips, rutabagas, turnips, carrots, and/or potatoes).  Add to water and bullion or stock.  Add cream of chicken soup.  Cook until vegetables are soft.  We add cut-up cooked chicken and serve over rice.

Parsnip Fries: peel and cut parsnips into steak fry slices.  Coat with oil and salt.  Cook until done.