Parsnip – White Gold ]

Marrone Fresh’s premium line of fresh parsnips is called White Gold.


Parsnip 10kg Boxes and 350g Pre Packed Minis

Marrone Fresh White Gold Parsnip


Highest Quality Parsnips

Variety Grown – Melbourne White

Appearance – Bright White

Use Parsnips
in soups, stews, casseroles, baked, roasted, boiled,  steamed, mashed, sauteed, added to stir fry, salads and even made into cakes.

Storage :
Cool, refrigerator crisper in a plastic bag [3 to 10 days]

Parsnips need peeling and will become darker when exposed to air. Scrape or peel after boiling or steaming will preserve nutrients.

Parsnips are an excellent source of dietary fibre.


Parsnips have become a ‘trendy’ vegetable and consumption is increasing. They are appreciated for their succulent and nutty taste.

The parsnip is a root vegetable and belongs to the carrot family with a long history and have been grown in Europe since Roman times. Parsnips have a delicate, sweet and slightly nutty flavour. Different parsnip varieties have very subtle taste variations and slightly different shapes. The sweet flavour comes when starch is converted to sugar. This happens in cold weather, preferably when frosts occur. Our specialist chill processes and storage ensures this sweetness is always at a premium.

Nutritional value
Parsnips are a good source of fibre and potassium and also provide some folate, calcium, iron and magnesium. They also contain small amounts of Vitamin C and E. Falcarinol, although usually associated with carrots, is found in higher levels in parsnips.

About half the carbohydrate in parsnips are sugar and the rest is starch. Carbohydrates are the only fuel source for many vital organs, including the brain, central nervous system and kidneys. Parsnips are a good source of vitamin C (immune booster, potent antioxidant) and niacin (vitamin B3 which assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy) and also provide some vitamin E (antioxidant), potassium and dietary fibre.

How to prepare
Young parsnips don’t need peeling. Older parsnips may need to be peeled or scraped. Cooking time depends on the size of the pieces and the age of the parsnip; they should be tender but still firm.

Ways to eat this vegetable
Parsnips are often served with a roast or casserole but they’re also tasty in stir fries, salads, pies, soups, soufflés or cooked with potato wedges. Try strips of parsnips drizzled in olive oil and roasted with a medley of other vegetables like beetroot, peppers and onions. They may be steamed, microwaved, boiled or sautéed as a side vegetable. Traditionally parsnips are boiled and mashed together with carrots. Parsnip puree is truly delicious, and once tasted, will become a firm favourite side dish.

Parsnip cake, similar in taste and texture to carrot cake, is wonderful.

When available
Parsnips are thought of as a winter vegetable but are available all year round.

Parsnips are available all year.

Nutrition Facts per 1 cup of slices
Energy – 418 kj – 100 kcal
Protein – 1.6 g
Carbohydrate – 23.93 g
Sugar – 6.38 g
Fat – 0.4 g
Saturated Fat – 0.066 g
Monounsaturated Fat – 0.149 g
Polyunsaturated Fat – 0.063 g
Cholesterol – 0 mg
Fibre – 6.5 g
Sodium – 13 mg
Potassium – 499 mg
There are 100 calories in 1 cup of slices of Parsnips.
3% fat, 92% carbs, 5% protein
Fat – 0.4g
Carbs – 23.93g
Protein – 1.6g

Common serving sizes:
1 oz –  21 calories
100 g – 75 calories
1 cup slices – 100 calories
1 lb – 340 calories