Parsnip Weight:200-300 g sizzling in stir-fries

sizzling in stir-fries

create a spinach-based serving bed for grilled fish or meat

Cut flowers of the lisianthus can last 5 to 7 days in water

You can also prune the stem

Shelflife : 6-8days

Parsnip Weight:200-300 g sizzling in stir-friesParsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, that's why we grow this delicious vegetable at our Ooty farms which are at 5500 feet. Some enjoy them raw on a vegetable tray with dip. Parsnips are lovely roasted or in a soup, stew, curry or as crisps. Peel them and slice them the long way and fry them in butter. Or peel and boil until almost done, then transfer to baking dish and cover