Our parsnip grower
Reynolds parsnips, along with top quality carrots are grown by R&RW Bartlett a fifth generation family owned business, located near Lichfield, Staffordshire.
A root vegetable native to Britain, parsnips have been cultivated by humans for at least 2,000 years and were particularly enjoyed by the Romans. Since frost is necessary to develop their flavour, the parsnip is not grown in warm climates; like carrots, they are native to Eurasia.
A young, smaller parsnip will have a distinctive sweet flavour, while large ones can sometimes be ﬁbrous and woody. The root vegetable should be ﬁrm in texture with an unblemished skin, and provides a good source of vitamin C, ﬁbre, folate and potassium.
Parnsips in the kitchen
In Italy, pigs bred for top quality Parma ham are often fed on a diet of parsnips. While they can be eaten raw, parsnips are more commonly served cooked. Slow-roasted parsnips develop a deliciously nutty ﬂavour, though they can also be used to add ﬂavour to mashed potatoes and are commonly added to soups, stews and casseroles; when puréed, the parsnip works particularly well with white ﬁsh. Before sugar was widely available, the popular vegetable was used to sweeten dishes such as cakes and jams. Although the parsnip may have become less associated with desserts in recent times, why not create that wow factor by adding them to mufﬁns and cakes such as our parsnip and pecan cupcakes? They can even be used to ﬂavour ice cream!
Try these unusual parsnip and pecan cupcakes.