Parsnips (per 0.5 Kg)

It's in season from about November to February and available all year around and is an essential ingredient in winter food in the UK. You may find yourself getting them many weeks in a row in your Great Field veg box.It originates from Asia and has been eaten in Europe since ancient times. But its popularity waned after the introduction of the potato in our diet, which has largely taken its place.Did you know frost is essential to help parsnip to develop its flavour, so it's best to wait until after the first frost before harvesting. It's relatively sweet, like carrots, and on the dinner plate it is often roasted, mashed or added to stews and soups.

Nutrition:

Parsnips are a good source of vitamin C, fibre, folate and potassium (increased potassium in the diet is associated with a lowering in blood pressure).

Storage:

Keep in the bottom of the fridge. They can last for 2 or 3 weeks but keep a check and use them before they get soft or withered.

Source:

Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.