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Parsnip

Parsnips are making a comeback in vegetarian cuisine

Parsnip - Product photo

Parsnips have a centuries-long history as a vegetable. Before the arrival of the potato in Europe, they were a very popular food. The roots look like large carrots, with a white-yellow colour. Parsnips are slightly sweeter than carrots. If you taste carefully, you can even detect a hint of aniseed.

This vegetable is slowly but surely being rediscovered in the vegetarian food trend. Parsnips can be prepared in many ways, from boiling and sautéing to deep-frying or baking in the oven. This variant of carrots is available year-round from nature's Pride.

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Storage advice

  • Transport and storage: Parsnips can easily be stored for longer periods. For transport and storage, the perfect temperature is between 2 and 4˚C.
  • Shop: Parsnips retain their quality best in the cold store.

Our parsnips are grown in:

Spain and the United Kingdom

Recipes & preparation tips

Parsnip soup is a classic in the kitchen, but trendy foodies have embraced the aniseed-like root for other uses as well. Parsnips can be processed into vegetable chips, for example, as a side dish with roast chicken. You can also make healthy crisps with parsnips. Peeling is allowed, but not required: the aniseed-like taste is mainly obtained from the skin.

Parsnip - Recipes & Preparation Tips

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