Parsnips Grown by Neil & Gary Farley at Cullompton, Devon

£3.15 / 1kg

About

Parsnips are a peculiarly British veg, and one with a strict winter season. They're one of the culinary joys of the colder months: sweet, gutsy, and very easy to cook. We look forward to the first frost; the cold converts some of their starch into sugar, making them even sweeter.

Delicious roasted, blended into a creamy soup, or adding sweet crunch to raw winter salads. Their flavour is easily lifted by all sorts of spices.

SEASONAL STAR
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Country of origin

Produced in
  • The UK

UK Seasonality

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The parsnips are creamy, huge and amazing value
- Susan, Riverford customer

How to prepare

It’s no secret that parsnips are wonderful cut into wedges or batons and roasted. They can benefit from a shake of spice (think cumin, caraway or coriander seed) and a swirl of runny honey for the last 10 mins in the tray.

You can replace also potatoes for parsnips in myriad menus. Think gratins, mash, roasts and even chips; they’ll cook slightly quicker and taste sweeter. Or, try blending your parsnips into soups, for sweet flavour and creamy texture. Fry off an onion or leek, add parsnips, cover with stock and simmer until tender. Add a little apple for a sweet-sharp taste, and/or curried spices for an extra warming bowlful.

Storage

Store for 2 or 3 weeks on a cool veg rack or in the bottom of the fridge.

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