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Parsnips, Organic


1 lb

Parsnips, like carrots, they can be used in either sweet or savory dishes due to their natural sugar content and nutty flavor.

Boiled, mashed, sauteed, roasted, simmered in soups and stews, or even fresh, parsnips are easy to prepare even for the most novice chef! You could also try glazing them as you would carrots, or replacing your potatoes with parsnips in your favorite potato salad recipe.

Root Down Farm

Root Down Farm is a family owned farm run by Steve and Erin Blabac located near the heart of Clarence Center. Started in the spring of 2011 to support 50 CSA shares, it has grown to serve 300 members and FreshFix customers! The farm consists of leased land throughout the town of Clarence; some of which is protected by the Western New York Land Conservancy.

All of Root Down crops are grown without the use of conventional, synthetic or artificial fertilizers, pesticides, herbicides and fungicides. The farm grows many varieties of vegetables, using a careful rotation of crops to help mitigate pests and disease. The farm also strives to minimize its dependency on natural resources by converting a cultivating tractor to an electric motor and using drip irrigation.

To preserve your parsnips, place them unwashed in a perforated plastic bag and store in the refrigerator. They should last for several weeks stored this way. 

FreshFix Tip:  If they start to get a little wrinkly, you can place them in a container of cold water and let them sit in the refrigerator for a day or two, and they will be as good as freshly picked parsnips! 


This quick recipe will be your new favorite low-calorie French fry substitute! 


Parsnips (4-6 medium in size)
2 TBSP. Garlic Infused Coconut Oil
(Any oil with a dash of garlic powder, or minced garlic is a perfectly good substitute)
1 TBSP. All-Purpose Seasoning
Salt & Pepper to Taste
For Dipping Sauce:
½ Cup of Plain Greek Yogurt
1 TSP. Lemon Juice
1 TSP. Extra Virgin Olive Oil
1-2 Garlic Cloves
¼ TSP. Salt & a pinch of Black Pepper

  • Preheat your oven to 375 degrees.

  • Wash and trim your parsnips. Then you can cut them lengthwise into 3” strips and as wide as you’d like, but our chef’s suggestion is ½ inch. You can skip trimming them for added fiber, if you prefer! 

  • Place parsnips in a bowl and toss with coconut oil, seasoning, salt, and pepper. Toss until fully coated.

  • Then spread-out parsnips on a baking sheet and bake for 12 minutes. Take the baking sheet out and flip the fries. You can then bake an additional 10-15 minutes, or until a crispy golden brown.

  • To make your dipping sauce, mix together, yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. 

  • You can adjust dipping sauce ingredient amounts to your liking. However, we suggest making a little extra as it's sure to be a new favorite. 

FreshFix Tip: You could top these fries with fresh rosemary and parmesan for an immediate flavor boost! Also, what makes this recipe extra special is you can use this as a base recipe for other vegetables too. Try using the carrots in your fix next! 

Parsnips are a good source of fiber, which is beneficial for digestion. Also, they contain folate, potassium magnesium, and vitamin C. This low calorie produce option is packed with flavor and nutrients. 

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