Spotlight on Parsnips

Roast Lamb and sweet roast parsnips.

Baked, boiled, pureed, roasted, fried, mashed, steamed or even raw, parsnips are a sweetly flavoured a highly versatile root vegetable, native to Britain. Perfect with a roast dinner, they are a good source of essential vitamins and November is a great month for harvesting your parsnips.

Great British parsnips, fresh out the ground.

Did you know?

  • In Roman times, parsnips were considered to be an aphrodisiac
  • Parsnips can be made into a wine that has a similar taste to Madeira
  • In some parts of Scotland, parsnips are called white carrots
  • The word parsnip is from the Latin ‘pastus’ meaning food and ‘sativa’ meaning cultivated
  • In Europe, parsnips were used to sweeten jams and cakes before sugar became widely available
  • Parsnips are packed with vitamins, minerals, nutrients and fibre including Vitamin C, potassium and dietary fibre


Pick up parsnip seeds in our winter veg kit