The Piccolo Parsnip

Try golden Piccolo Parsnips anyway you like, roasted, baked (low fat) or microwaved (low fat & very fast). They are good hot or cold, small, sweet and tender packed with loads of flavour.

Two of the most unlikely things are that that they taste really nice raw and they make great ice cream. Apparently chefs knew this all along but liked to keep it to themselves as a wow factor dish.

Who we are...

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.

Fun ways to
Eat and Cook Parsnips

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.

Why not try our Parsnip crisps?

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.