Surprisingly fun
Parsnip is a forgotten vegetable that’s becoming more popular thanks to its much-loved sweet anise flavour. Delicious in soup or as parsnip fries.
You can eat parsnips with the skin on, but it’s best to scrub them clean first.
Try roasted parsnip fries as a healthy alternative to regular fries. Drizzle them with olive oil and your favourite herbs, then bake in the oven until crispy and golden brown.
Did you know that parsnips have been eaten for centuries and were once even more popular than potatoes?
BelOrta’s parsnips are grown in open fields, meaning the vegetable grows outdoors without the protection of greenhouses or tunnels. This growing method allows the parsnip to absorb all the nutrients from the natural soil, developing a full flavour. In addition, field cultivation produces a firm and healthy vegetable that fits perfectly in a variety of dishes.
The Dieleman family runs a true family business, with the next generation already lined up to take over.
Eddy started growing parsley in 1992 and gradually expanded his business from there.
In 2014, Bart took over the business from his parents-in-law. He grows black radish, parsnip and sweet potato.
