Picked when young, baby parsnips are grown to provide a tender, flavour-rich root. The young variety are a sweeter alternative to regular parsnips.

Parsnips are native to Europe and Asia. They grow best in cool climate regions.

BABY PARSNIP are classed as a vegetable.


Baby parsnips are delicious roasted. Also, try boiling or microwaving and serve as a vegetable accompaniment. Chop or puree and add to soups.

Nutritional Information

Typical values per 100g (boiled): energy 81 kcal, 344 kJ; protein 1.3g; carbohydrate 19.5g; fat 0.3g.


Scrub, wash thoroughly and leave whole.


Store in the refrigerator.


Choose baby parsnips that are clean, firm and have smooth white skins. Avoid mis-shapen or discoloured ones, or any that have splits or bruises.

Fun Fact

In the middle-ages, especially during lent, Europeans favoured the parsnip for its flavour and ability to satisfy hunger during meatless feasts.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

South Africa