Feast Norfolk Magazine November 17 Issue 21

Page 86

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THIS MONTH our

kitchen gardener Ellen Mary tells us all about growing and eating PARSNIP

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PARSNIPS

Deliciously autumnal and nutritious, root vegetable harvests are some of the most satisfying when lifted from the soil. That earthy smell of goodness just can’t be beaten. With more sugar than other roots, parsnips do have a few calories, hence why they were used in baking before sugar was around. They have no cholesterol and are full of folic acid along with vitamins such as K and E.

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