Parsnip Weight:200-300 g with a squeeze of lemon

with a squeeze of lemon juice or vinegar

Whether sprinkled on a salad

a crunchy texture

The Italian are particularly fond this pungent herb and often use it to flavour meats

Parsnip Weight:200-300 g with a squeeze of lemonParsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, that's why we grow this delicious vegetable at our Ooty farms which are at 5500 feet. Some enjoy them raw on a vegetable tray with dip. Parsnips are lovely roasted or in a soup, stew, curry or as crisps. Peel them and slice them the long way and fry them in butter. Or peel and boil until almost done, then transfer to baking dish and cover