🥕 Fresh Parsnips – Sweet, Nutty & Perfect for Roasting

Our Fresh Sweet Nutty Parsnip Roots are a classic root vegetable with creamy-white flesh and a naturally sweet, gently earthy flavour.

When cooked, Parsnips become beautifully tender and develop an even richer sweetness. Roasting is particularly good, creating golden caramelised edges and soft, creamy centres.

They’re a favourite alongside a traditional roast dinner, but Parsnips are capable of much more. Blend them into warming soups, mash them with Potatoes, add them to casseroles or turn them into delicious oven-roasted chips.

Our Fresh Sweet Nutty Parsnip Roots are carefully selected for freshness, firmness and quality.

Sweet. Nutty. Comforting. Made for a proper roast. 🥕✨

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🥕 About Fresh Sweet Nutty Parsnip Roots

Our Fresh Sweet Nutty Parsnip Roots have pale creamy flesh, a firm raw texture and a distinctive sweet, earthy flavour.

Cooking transforms their texture, making them wonderfully soft and creamy while developing their natural sweetness.

They’re particularly popular in cooler-weather cooking and traditional roast dinners.

Perfect for:

🔥 Roasting
🍯 Honey-glazing
🥔 Mash
🍲 Homemade soups
🥘 Stews & casseroles
🍟 Parsnip chips
🥗 Warm salads
🍛 Vegetable curries
🍽️ Sunday roasts
🥕 Root vegetable traybakes

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💫 Fresh Parsnips – Sweet, Earthy & Nutty

Sweet 🍯 | Nutty 🌰 | Earthy 🌿 | Creamy 🥔 | Caramelised When Roasted 🔥

Fresh Parsnips have a distinctive natural sweetness with subtle earthy and nutty notes.

Roasting intensifies that sweetness and creates delicious golden edges, while boiling or steaming produces a softer, creamier texture.

🌿 Perfect Flavour Pairings

Try Parsnips with:

🍯 Honey
🌿 Rosemary
🌿 Thyme
🌿 Sage
🧄 Garlic
🌰 Mustard
🧈 Butter
🥔 Potatoes
🥕 Carrots
🍎 Apples

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💚 Parsnip Root Nutrition & Goodness

Fresh Sweet Nutty Parsnip Roots naturally provide fibre, vitamins and minerals as part of a varied and balanced diet.

🌾 Naturally Provides Fibre

Fresh Parsnips naturally provide dietary fibre.

🍊 Naturally Contains Vitamin C

Parsnips naturally contain vitamin C.

🌿 Contains Folate

Fresh Parsnips naturally provide folate.

⚡ Naturally Contains Potassium

Parsnips naturally contain potassium.

🌱 Naturally Low in Fat

Plain Fresh Parsnips naturally contain very little fat.

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📊 Fresh Parsnip Nutritional Information

Approximate values per 100g:

🔥 Calories: Approx. 75 kcal
🌾 Carbohydrates: Approx. 18g
🌱 Fibre: Approx. 4.9g
💪 Protein: Approx. 1.2g
🥑 Fat: Approx. 0.3g
🍊 Vitamin C: Naturally present
🌿 Folate: Naturally present
⚡ Potassium: Naturally present

Values are approximate and can vary naturally according to variety, season and growing conditions.

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🔪 How to Prepare Fresh Parsnip Roots

Preparing Fresh Parsnips is straightforward.

1. Wash thoroughly under cool running water.
2. Scrub away any surface soil.
3. Trim the top and narrow root end.
4. Young tender Parsnips can often simply be scrubbed well.
5. Peel larger roots if preferred.
6. Cut into batons for roasting.
7. Dice for soups and casseroles.
8. Cut into smaller pieces for mash.
9. Slice into chips for oven roasting.

🥕 Preparation Tip

Very large Parsnips can sometimes develop a firmer central core.

If you find one, cut the Parsnip lengthways and simply remove the particularly tough section before cooking.

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🍽️ Ways to Enjoy Fresh Parsnips

There are plenty of ways to use this traditional root vegetable.

🔥 Roast until golden
🍯 Glaze with honey
🥔 Mash with Potatoes
🍲 Blend into soup
🥘 Add to casseroles
🍛 Stir into curries
🍟 Make Parsnip chips
🥗 Add to warm salads
🌿 Roast with herbs
🍎 Pair with Apples
🍽️ Serve with Sunday dinner

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🍯🥕 Honey-Roasted Fresh Parsnips

Fresh Sweet Parsnips are at their best when roasted until tender with beautifully caramelised edges.

🛒 Ingredients – Serves 3–4

• 500g Fresh Parsnips 🥕
• 2 tbsp olive oil
• 1 tbsp honey 🍯
• Fresh thyme or rosemary 🌿
• Black pepper
• Small pinch salt

👩‍🍳 Method

1. Preheat the oven to 200°C / 180°C fan.
2. Wash and prepare the Parsnips.
3. Cut into evenly sized batons.
4. Place in a large bowl.
5. Add the olive oil.
6. Season lightly.
7. Toss thoroughly.
8. Spread across a baking tray.
9. Roast for approximately 20 minutes.
10. Drizzle with honey.
11. Add the fresh herbs.
12. Turn the Parsnips to coat.
13. Roast for another 10–15 minutes.
14. Serve when tender and caramelised.

👨‍🌾 Greengrocer Tip

Give your Parsnips plenty of room on the baking tray.

If they’re packed too tightly, they’ll steam rather than develop those lovely golden roasted edges. 🔥

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🥣🥕 Creamy Parsnip & Carrot Soup

Fresh Parsnips and Carrots make a naturally sweet, warming soup.

🛒 Ingredients – Serves 4

• 3 Parsnips 🥕
• 2 Carrots 🥕
• 1 Onion 🧅
• 2 garlic cloves 🧄
• 1 tbsp olive oil
• 1 litre vegetable stock
• Fresh thyme 🌿
• Black pepper
• Splash of cream – optional

👩‍🍳 Method

1. Wash and prepare the vegetables.
2. Chop the Parsnips and Carrots.
3. Heat the olive oil in a saucepan.
4. Add the Onion and cook gently.
5. Add the garlic.
6. Add the Parsnips and Carrots.
7. Pour over the vegetable stock.
8. Add the thyme.
9. Simmer until all the vegetables are completely tender.
10. Blend until smooth.
11. Finish with black pepper.
12. Add a little cream if desired.

✨ Serve with warm crusty bread.

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🥔🥕 Parsnip & Potato Mash

Parsnips bring natural sweetness and extra flavour to traditional mashed Potatoes.

🛒 Ingredients – Serves 4

• 3 Parsnips 🥕
• 500g Potatoes 🥔
• 40g butter 🧈
• Splash of warm milk
• Black pepper
• Wholegrain mustard – optional

👩‍🍳 Method

1. Prepare the Parsnips and Potatoes.
2. Cut into similar-sized pieces.
3. Place in a saucepan.
4. Cover with water.
5. Bring to the boil.
6. Simmer until completely tender.
7. Drain thoroughly.
8. Allow excess moisture to steam away.
9. Add the butter.
10. Mash until smooth.
11. Add enough warm milk for your preferred consistency.
12. Finish with black pepper.
13. Stir through a little wholegrain mustard if desired.

✨ Brilliant with sausages, pies, roast meat or vegetable casseroles.

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🍟🌿 Crispy Roasted Parsnip Chips

Parsnips can also be turned into a tasty alternative to traditional Potato chips.

🛒 Ingredients – Serves 2–3

• 500g Parsnips 🥕
• 1½ tbsp olive oil
• ½ tsp garlic granules 🧄
• ½ tsp smoked paprika
• Fresh rosemary 🌿
• Black pepper

👩‍🍳 Method

1. Preheat the oven to 200°C / 180°C fan.
2. Wash and prepare the Parsnips.
3. Cut into evenly sized chip-shaped batons.
4. Pat dry.
5. Place in a bowl.
6. Add olive oil and seasonings.
7. Toss thoroughly.
8. Spread across a baking tray.
9. Roast until tender with golden edges.
10. Turn during cooking.

✨ Great with garlic yoghurt, hummus or your favourite dip.

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🌱 Why Choose Our Fresh Parsnip Roots?

✔ Naturally sweet flavour
✔ Subtle nutty character
✔ Creamy texture when cooked
✔ Beautifully caramelised when roasted
✔ Perfect for Sunday dinners
✔ Excellent for soups
✔ Brilliant mashed with Potatoes
✔ Great for root vegetable traybakes
✔ Versatile everyday vegetable
✔ Carefully selected for freshness
✔ Plastic free ♻️

Our Fresh Sweet Nutty Parsnip Roots bring comforting flavour and fantastic versatility to everything from traditional roast dinners to soups and mash.

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❓ Fresh Parsnip Root FAQs

What Do Fresh Parsnips Taste Like?

Parsnips have a naturally sweet, earthy flavour with subtle nutty notes. Roasting develops an even richer sweetness.

Do Parsnips Need Peeling?

Not always. Young Parsnips can often simply be thoroughly washed and scrubbed. Larger roots can be peeled if preferred.

Can Fresh Parsnips Be Eaten Raw?

Yes. They can be finely grated or thinly sliced into salads and slaws, although they’re much more commonly eaten cooked.

Can Parsnip Roots Be Roasted?

Absolutely. Roasting is one of the best ways to cook them because it develops their natural sweetness and caramelised edges.

What Herbs Go Well with Parsnips?

Thyme, rosemary, parsley and sage all work particularly well.

Can Parsnips Be Frozen?

Yes. They can be prepared and blanched before freezing. Cooked Parsnip mash and soup can also be frozen.

How Should Fresh Parsnips Be Stored?

Keep them refrigerated, preferably in the vegetable drawer, and use while the roots remain firm and fresh.