The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
In the Netherlands, parsnips are in season September to March, at their best in November, December and January. Parsnips are in season now, in November, and this is the peak.
Parsnips are lifted from September to March and are sweeter after frost.
Firm, cream coloured, without soft brown patches at the shoulder.
Fibre, folate, vitamin C and potassium; sweeter and starchier than carrots, with little carotene.
To get the most: Scrub rather than peel; the fibre and much of the vitamin C sit just under the skin. Roasting concentrates the sugars, not the vitamins.
On our nutrient density chart, a normal serving of cooked parsnip (150 g) gives about a fifth of a day's vitamin C and about a fifth of a day's folate, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast in long wedges with honey, or simmer into a soup with apple.
Scrub, do not peel. The woody core of a big parsnip can be cut out and simmered for stock.
14 producers in The Field Guide sell parsnips, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 164 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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