Parsnips are a vegetable and much like a carrot can be prepared in the same ways. The parsnip, which is off white or yellow in color, does not contain beta-carotene, yet is still full of nutrition as it is a good source of potassium and Vitamin C. Parsnips are sold year-round in the produce section of the grocery store and are often available fresh from the garden at Farmers' Markets.
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Wash the parsnips under cold, running water to remove any dirt and debris from the root vegetable.
Scrub any remaining debris from the parsnips using a stiff vegetable brush.
Peel the parsnips, just as you would carrots, using a vegetable peeler to remove the outer skin of the vegetable. This is optional.
Cut the parsnips into 1- to 2-inch pieces. The parsnips are now ready to add to the other soup ingredients.