Parsnip Weight:200-300 g juicing or salt tenderizing

juicing or salt tenderizing

with 2 to 4 centigrade with 90% humidity transport

Lots of peppery

eaten whole while the peas within are still very small – hence the French name mangetout

Parsnip Weight:200-300 g juicing or salt tenderizingParsnips 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