Parsnips

 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
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Parsnip and Stilton Tart

Although this recipe is a great way to use up the post-Christmas parsnips and Stilton that may be hanging around, there's nothing parsimonious about it at all and it's well worth making at any time of the year.

 
 
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Autumn Lamb Braised in Beaujolais

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Roasted Roots with Herbs

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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!

 
 
 

 

 




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