The parsnip's soft texture and sweet, nutty flavour add a warm and relaxing tone to any dish. Once upon a time (before sugar was readily available), parsnips were used as the standard sweetener for cakes and jams!

How do we make sure we provide top quality parsnips?

When we’re choosing parsnips, we make sure that the parsnip is firm and dry, with no wrinkles or age-related limpness (these both indicate that the parsnip will be fibrous and hard to eat). We also examine the size – the larger ones have a bland flavour and woody core, and the smaller ones have not yet converted their starch supplies into sugar, so we put an emphasis on supplying the medium sized ones. We apply these criteria meticulously, meaning you’ll be supplied with top quality parsnips, every time.

Where do we source our parsnips from?

The cooler climate and loose, sandy soils around Cranbourne make it ideal growing conditions for parsnips. With a number of established growers in the area, we try to source all of our parsnips from there. 

What is the best way to keep parsnips?

Parsnips are best stored in a perforated plastic bag in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). Once cooked, eat them quickly as they will only store for a couple of days after cooking.

Parsnip nutritional information

The parsnip is a richer source of nutrients than its close relative, the carrot. Parsnips are a great source of vitamins C and E (both of which are antioxidants helping to fight free radicals), folate, fibre, calcium and potassium (which assists with lowering blood pressure). They also have no saturated fat or cholesterol.

Serving tips and suggestions

Be careful not to overcook your parsnip – their flavour is sweetest (and nutrients highest) when they’re just tender; make sure you let the flavours speak for themselves!