Parsnips Key facts Parsnips are related to carrots but are paler and have a stronger flavour. Until the arrival of the potato in Europe. Parsnips and other root vegetables were the most popular choice as a side dish.

Best November to February

What an absolute star a parsnip is – full of soft, juicy flesh and a fragrant, sweet flavour. They are lovely plain, steamed, mashed and roasted, and one of my favourite parsnip recipes is where they are baked in the oven with Parmesan (Parmigiano Reggiano).

I like them best after the frosts have arrived, which really does intensify their flavour. Because parsnips are stored, they tend to go a bit woody towards the end of the winter, so enjoy them at their best between November and February.

If you can, buy small, young parsnips that don't need peeling and coring; the older, larger, late-winter parsnips need the peel taken off and the cores cut out. Then cut them into even-sized pieces and steam for 10-15 minutes, and serve with plenty of salt and freshly milled black pepper and a little butter.

For roasting, prepare them in the same way, toss in a little oil and season. Place on a pre-heated roasting tray and roast in the oven pre-heated to gas mark 7, 425°F (220 C) for 30-40 minutes, depending on the size of the parsnips. 1 lb (450 g) of parsnips will serve 4 people.

Related Recipes
Roasted Roots with Herbs Serves 4

Roasted Roots with Herbs

Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.

Autumn Lamb Braised in Beaujolais Serves 6-8

Autumn Lamb Braised in Beaujolais

You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.

All-in-One Baked Vegetables Serves 4

All-in-One Baked Vegetables

Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!

Parsnips with a Mustard and Maple Glaze Serves 4-6

Parsnips with a Mustard and Maple Glaze

Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.

Purée of Parsnips with Crème Fraîche and Nutmeg Serves 8

Purée of Parsnips with Crème Fraîche and Nutmeg

This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.




CMS solutions by