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Beige and almost a carrot. But better. (Promise!)

The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.

They are an ideal winter and late Autumn vegetable, and work fantastically when roasted. Chop into chunks and roast (40-55 mins) or boil (15-20 mins). They can also be puréed into a mash, grated into rostis or shaved and fried into crisps...

Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.

Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of  chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.