We have a clay based soil here on the farm and it is not the best for growing parsnips, fortunately we have some wonderful organic neighbours who excel in this department and as such we have a plentiful supply for as long as the UK growing season will allow.
Whether roasted, cooked in butter or added to curries and soups, sweet parsnips are a staple of the British winter diet and you can't get fresher than in your boxes.
Reasons to eat parsnips:
Parsnips contain a high level of potassium, which acts as a vasodilator and reduces blood pressure, as well as stress on the heart. The high levels of folate in parsnips are the perfect complement, as folate reduces homocysteine levels in the blood, which are generally associated with a higher risk of heart diseases.
It is also important to note that folate (a member of the B-vitamin family) is also connected with reducing neural tube birth defects in infants and optimising metabolic processes related to energy production and the nervous system so if you are pregnant, stock up on parsnip.
Parsnips are also packed with antioxidant vitamins and organic compounds that protect the body from foreign invaders, as well as toxic by-products from our own cellular metabolism. Vitamins C and E act as antioxidants helping to eliminate or neutralise free radicals that can cause chronic diseases like cancer.