Organic parsnips
Organic parsnips are sweet with a nutty flavor and a coarse texture that is suitable for a variety of dishes.
Parsnips have a long season. Before winter sets in, cover the fields with a thick layer of straw to insulate and protect the soil from freezing and ruining the parsnips.
When parsnips remain in the ground throughout the season, they retain their freshness. DanRoots has a special set-up that can harvest in all kinds of weather, and even though snow and frost can sometimes be tough, fresh produce can be delivered.
Parsnips are rich in dietary fiber, vitamins and minerals, and are especially high in potassium, which contributes to maintaining normal blood pressure and muscle function.
Parsnips can easily be confused with parsley roots – but if you’re unsure whether it’s one or the other, here’s an easy rule of thumb. The parsnip is usually larger than the parsley root and the top end curves downwards towards the end of the green top. Hence the mnemonic: “Parsnip down with the neck”.
Seasonal
September – April
Storage
In the fridge’s crisper drawer.
Many applications
Parsnips have a sweetness and texture that makes them suitable for many different cooking methods. They can be fried, used to flavor stews, baked in the oven until tender or used in a parsnip mashed potato dish. They can also be grated and used in raw vegetables or coleslaw.
We especially love using the flavorful baked parsnips in salads, where they add richness, flavor and texture.
We always recommend that root vegetables are washed well before cooking to avoid soil bacteria in the kitchen.
