Parsnip - Certified Organic - BC

Certified Organic Parsnips — Mara Valley Produce

Sweet, earthy and perfect for cool-weather cooking, these Certified Organic parsnips are grown by Mara Valley Produce in Grindrod, BC.

Parsnips are closely related to carrots and parsley, with creamy white flesh and a flavour that's sweeter and nuttier than a carrot. Their texture falls somewhere between a carrot and a potato, making them fantastic for roasting, mashing and hearty fall and winter meals.

Why You’ll Love Them

• Certified Organic

• Grown locally in Grindrod, BC

• Naturally sweet, earthy flavour

• Excellent roasted or mashed

• A great local storage vegetable

• Especially delicious after cold weather arrives

Great For

Roasting, mashing, soups, stews, curries, root vegetable gratins and sheet-pan dinners.

If you're new to parsnips, roasting is the place to start. Cut them into sticks or chunks, toss with oil and salt, and roast until browned around the edges. Their natural sweetness really comes out as they caramelize.

Storage

Store parsnips refrigerated in your crisper drawer, ideally in a bag or container to prevent them from drying out.

Like carrots, they're excellent keepers and can last surprisingly well when kept cold.

Build Your Basket

Pair with carrots, potatoes and onions for a tray of roasted root vegetables, or add potatoes and garlic for a creamy parsnip-potato mash.

They're also particularly good with apples, pork, rosemary and thyme.

Good to Know

Here's one reason we love northern-grown parsnips: cold weather makes them sweeter.

As temperatures drop, parsnips convert some of their stored starches into sugars, which helps protect the plant from freezing. For us, the happy side effect is a sweeter-tasting root.

It's one of those vegetables that gives us something to look forward to when the growing season turns cold.

Need an Idea?

A couple of our favourite ways to turn parsnips into dinner:

• Honey Roasted Parsnips

• Parsnip Purée

How to Stretch This

Younger, smaller parsnips generally don't need peeling—give them a good scrub and cook them with the skin on.

If you've got a few lingering in the fridge, chop them into soup or roast them alongside whatever other root vegetables need using up. Cooked parsnips can also be mashed with potatoes, which is an easy way to introduce their flavour if someone at your table isn't sure about them yet.

Meet the Grower

Mara Valley Produce • Grindrod, BC

Grown Certified Organic by Mara Valley Produce, practically neighbours of ours here in Grindrod.

Certified Organic • Mara Valley Produce • Grindrod, BC