Vegetables
Pastinaca
In short: Pastinaca is in season in Switzerland January, February, March, July, August, September, October, November and December.
Pastinaca: prodotto svizzero selezionato per stagionalità, provenienza e uso in cucina.
Peak: January, February, March, July, August, September, October, November and December
Available: January, February, March, July, August, September, October, November and December
Frequently asked questions
When is Pastinaca in season in Switzerland?
Peak season is January, February, March, July, August, September, October, November and December. In Switzerland it is available January, February, March, July, August, September, October, November and December.
parsnip: how to choose?
Pick firm roots without soft spots, sprouts or blemishes.
parsnip: how to store?
In a cool, dark, dry place or, if fresh, in the fridge vegetable drawer.
parsnip: how to cook?
Roasted, in soup, mashed or pan-fried; often a good scrub is enough and you can cook it with the skin.
Seasonal recipes
- Parsnip bread soup with baked Arctic char and parsley
- Polenta rounds with borlotti bean and parsnip ragù
- Bündnerfleisch with crispy parsnip, persimmon and salad
- Wholewheat Fusilli with Lemon Chicken and Roasted Parsnip
- Warm panzanella with seared Arctic char and parsnip
- Baked whitefish with parsnip and couscous
- Whitefish in a potato crust with parsnip purée
- Savoury potato and parsnip clafoutis
- Trout meunière with roasted parsnip and spelt
- Split pea and spelt loaf with parsnips
- Ticino rice stir-fry with seitan, parsnip and turmeric
- Saffron risotto with perch and parsnip
Updated on 25 October 2026