Fresh Growers Ltd is a co-operative formed in June 1998 by 10 farmers. They have brought innovation to the conventional parsnip, by producing the Piccolo Parsnip that is small, sweeter in taste, easy and convenient to cook with.
Having a farming base of over 20 000 acres, we grow and market both conventional and organic vegetables, that also produces conventional and chantenay carrots, asparagus and other root crops. It has nearly 2 acres of factory space which serves all the country’s retailers.
There is no need to peel us, leave whole or cut in 2-3 pieces and roast, slice or dice
and cook in boiling water , or microwave until just tender. Stir-fry shredded parsnip.
Serve as a vegetable on our own or mix with potatoes, carrots, apples or oranges, or
add us to casseroles or soups.
Thinly slice parsnips with a vegetable peeler. Soak in a bowl of iced water for 15 minutes. Dry with kitchen roll and deep-fry, or oven bake until golden brown.
Sprinkle with salt and serve as a snack or with a dip.
We have great delight in introducing Piccolo parsnips, short, sweet and tender baby parsnips.
They are delicious and incredibly convenient and best of all there’s no need to peel, they can be cooked whole.
Award-winning chef Rachel Green, recently seen on CBBC, Escape to the Country and Channel 4 has been busy creating a variety of Piccolicious recipes to tantalise your tastebuds. Piccolo can be used in a variety of ways, they can be roasted or baked and taste just as good whether hot or cold. Rachel’s menu includes scrumptious starters, mouth-watering main courses and even a couple of exciting puddings. You can view the recipes on our recipe pages – Happy Cooking
We love to socialise with fellow piccolo fans and let them see what we are up to.
By clicking on of the social networking links opposite, you can keep up to date on what is happening at Piccolo Parsnips,
see all our latest recipes & have the chance to be entered into prize winning competitions.