This winter root vegetable was once the most commonly eaten vegatable in the British Isles until the potato arrived from the New World. An essential part of any roast dinner, they also make great soup, although be warned: they're pretty strong in flavour and aren't to be taken lightly!
Country of Origin - UK
Class - Minimum Class 2
Bagthorpe Farm is an idyllic farm in Norfolk on the edges of the Sandringham estate. Donald Morton started converting his 300 acres to organic back in 1985. Encouraging wildlife was one of his primary motivations to go organic. He has become the epitome of organic growing and holds many farm walks to encourage new growers to convert. Apart from turnips, Donald and his farm manager, Nick Walton, grow some of Britain’s only organic shallots, as well as these gorgeous parsnips, strawberries, carrots, onions, sweetcorn and potatoes.
Parsnips are a relatively good source of carbohydrate, considering their low fat and calorie content. They will provide you with plenty of vitamins B and C. Vitamin B will aid your energy levels, by encouraging the release of it from carbohydrates, alcohol and fat. The vitamin C which is provided by parsnips will help your overall health, as well as reducing your risk of heart disease, strokes and cataracts.
A perfect addition to any roast dinner. You do not need to keep your parsnips in your fridge; they are a relatively tough root vegetable. Keep them in a cool dark cupboard, unwrapped, or in a paper bag. Suitable for home freezing.
Stuck for ideas? Click here for Parsnip recipes