Products

There’s no need to peel the parsnip like a carrot; brush them! Its skin is really thin and easy to peel after cooking time, particularly when cooked as a whole.

Parsnip Gratin

• 250ml of tomato juice
• 1ml of basil
• Onion powder
• Salt and pepper
• 5ml of cornstarch
• 15ml of cold water
• 250ml of GNC cooked diced parsnip
• 250ml of cooked cauliflower
• 15ml of wheat germ

Season the tomato juice and bring to a boil. Add cornstarch mix with water. Stir until the mixture thickens. Put the vegetables in an oven proof dish and pour the sauce. Sprinkle wheat germ and bake to 200C (400F) for 10 minutes.

Makes 4 servings

Tips & Facts Express

Keep the skin untouched to avoid oxidation. If peeled, plunge them into a mix of water and vinegar or lemon juice.

Did you know that…?

We recommend conserving parsnips in the fridge, non-washed and covered, for up to 10 days.

Historical Note

Latin: Pastinaca sativa

These root vegetables originated from the eastern part of the Mediterranean. The parsnip was hugely used by Greeks and Romans. In the past, in Europe, the parsnip was as popular as potatoes are in present day North America.

Storage

Ethylene Tolerance       Yes

Temperature (°C)                 1 – 0

% Relative Humidity          90 – 95

Duration (days)                     28 – 95