Like the carrot, parsnips are members of the parsley family, including amongst their cousins celery and coriander. For the parsnip, the cold winter weather is responsible for the delicious flavour, turning starches into sweet sugars. Enjoyed since the times of the Roman Empire, it was particularly popular in the Middle Ages for its highly nutritious content and sweet flavour. It was not until the 16th century, that parsnips were ousted as the staple root vegetable by the newly imported potato. Now used in soups as well as a rich side vegetable in roasts and stews, we provide some 30% of the nation’s parsnip needs.