Paul Pronk

Who's behind it

Paul Pronk grows roots and tubers in De Goorn, in the middle of West Frisia. Open land, lots of wind and soil of heavy marine clay. The business started with his grandfather on five hectares and grew into a modern arable farm. The starting point stayed the same: get the soil right first. Paul uses sustainable crop rotation, so the soil stays in balance and the crops stay healthy.

He harvests on timing and flavour. What comes in is root and tuber work for the cold season, from autumn into spring.

Why these roots

Heavy marine clay gives roots and beets a fuller, earthier flavour than loose sandy soil. Then there's the colour palette. Paul grows winter carrot in five colours: yellow, white, red, black and purple with an orange core. The beets run from red to yellow, white and chioggia with its rings.

Add to that the forgotten roots: parsnip with its sweet, nutty flavour and parsley root, which smells of parsley when you cut into it. With these you can build a dish around a single product.

In your kitchen

A plate of colourful beets or a row of winter carrots in five colours needs little: the colour is already on the plate. Put the origin on your menu: De Goorn, West Frisia, heavy clay.

Keep the colours separate while cooking and give the finer roots the lead role. Parsley root in a clear broth, parsnip as a smooth cream under game, chioggia raw for the pattern.