Natural antioxidants and vitamins


Nature has so many good vegetables and berries which contains vitamins, minerals and antioxidants.

Parsnip season is from August to April, it´s a great vegetable, parsnip contains part B2, C and E vitamin, fosfacin and niacin . It can be used grated , raw , baked , stewed , in stews , gratins and soups

Tips for cooking

  • Mix raw grated parsnip with grated apple and hazelnuts.
  • Fry parsnips diced in oil to the pan along with the parsley.
  • Parsnip baked in large pieces together with other root vegetables in the oven ( 180 ° C for 45 minutes).