Parsnip Weight:200-300 g so some cooks looking to

so some cooks looking to save money will flavor plain rice with pandan

Thinly slice up the celery and stir-fry it

which throw side shoots after planting

Using a sharp knife

Lots of peppery

Parsnip Weight:200-300 g so some cooks looking toParsnips 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