Not Available at present
Parsnips 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 with brown sugar and butter and bake until completely done.
The parsnip is a root vegetable closely related to the carrot and parsley.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 230.00
Baby Green zucchini blossoms are fragile, yet as long as they are attached to the fruit of the plant, the fruit will extend the blossom's shelf-life. The tissue paper thin blossoms are faintly fuzzed, light weight and once mature their broad and pointed flower petals will close inward.
Rs. 200.00
Broccoli is from the same family of cabbage and cauliflower, so can be substituted in many Indian dishes that phool gobi and patta gobi are used in.