From our own soil: Parsnip and this you can agree

For those who like to cook with a different product, brings each week a different product of their own soil under the attention. What is the story of this product and what can you do with them? This week: the parsnip.

In England, the parsnip since a year and a day on the table. In our country begin the popularity to grow, and we eat more and more of this versatile root. A forgotten vegetable, but one that his road begins to find the Dutch kitchens.

“Parsnip originates from the Mediterranean”, says Maaike, the Lion of the National action Plan on Vegetables and Fruit. “The Ancient Greeks and Romans were already familiar with this vegetable. The Romans took the carrot to the north and discovered that parsnips in colder areas, much more could be.”

The roots in our shops, are about 20 inches long and weigh up to 375 grams per piece. The Lion: “Parsnip has an intense, aromatic and slightly sweet taste. The flavor is reminiscent of carrot and celeriac. According to some, the taste of this vegetable is also slightly away from anise.”

The morning after the frost

Grower Geert Teeuwen of Teeuwen Growers harvest about twelve years parsnips. He also sees the demand for this vegetable to grow. “The annual harvest, we are almost 1 million pounds of parsnips. Because we in Northern-Limburg, a region with a high sandy soil, we can almost all year round fresh harvest. From the beginning of July actually already up to may.”

The winter is the best time to parsnips to eat, says the grower. “With parsnip should actually be the prince about it. Than tastes, he is still sweeter.”

If the root just comes out of the ground, he has a nice white color. Teeuwen: “After a day or four, five, begins the parsnips with a little brown coloring. This is, incidentally, not very, he is still very good. It is purely cosmetic.”

This is the parsnip

  • White root up to 20 inches
  • Tastes sweet
  • Suitable for children
  • Approximately 1.50 euro (500 grams)


Parsnips, like carrots and celeriac, a real bewaargroente. “They are the best thing in a cool, dry place outside the refrigerator,” explains Patricia Schutte of the Nutrition centre. “In the crisper or in a plastic bag, it is often too humid, which could lead to mould. Previously, these vegetables usually in a box with sand.”

Also boiled parsnip continues to be just as good. The Lion: “Cooked parsnip in a lockable receptacle two days shelf life in the refrigerator or three months in the freezer.”

Enough about the parsnip, what can you do with it?

“It Was the vegetables in advance and peel him possibly with a peeler”, advises the Lion. “When buying, however, that he firmly and hard to the touch. A softer root is often a little older, but you can still fine to use for puree or soup out of it.”

“Parsnip does well in a herfstsalade or in the wild,” said The Lion. Teeuwen tips the vegetable as an ideal party for little eaters: “He is very versatile and also very suitable for children. You can mash or fries, that taste delicious and sweet.”

Himself he thinks parsnips are best enjoyed in the soup. “Or out of the oven, with a little bit of honey. Cut or take the core out, which can sometimes be a little hard. The parsnip is so versatile, you can there is so much more to do than with a carrot.”

Preparation times

  • Stir-fry: 15 minutes
  • Cooking: 20 minutes
  • Steaming: 25 mins

Recipe for pastinaaksoep with ‘kaasclubs’

Preparation time: twenty minutes, quantity: four servings, you need: satéprikkers and a hand blender.

Peel the parsnips, remove a slice from both ends and then cut them into pieces. Boil the parsnips for ten minutes until tender in the broth. Grease eight slices of bread with a thin layer of crème fraîche. Siege the buns, then lettuce and cheese. Stack them and cut them into quarters. Stack up to two ‘clubs’ and put a spike through.

Mix the rest of the crème fraîche, curry powder and celery. Puree the soup with the hand blender. Add salt and pepper to taste and divide over the four bowls. Scoop finally, the selderijroom in the soup. Serve the soup with the ‘kaasclubs’.


  • 750 grams parsnips
  • 1 litre vegetable stock tablet
  • 12 slices tin
  • 200 milliliters crème fraiche
  • 8 leaves lettuce
  • 8 slices of cheese
  • 1 teaspoon mild curry powder
  • 1 tablespoon fresh bladselderij

Source: weekly menu

Parsnip is to purchase between July and may for growers, groentehandelaren and supermarkets and costs around 1.50 euros (500 grams). The price can vary by point of sale.

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