Veggie-in-the-Spotlight: Parsnips

Now I have a friend who refuses to eat parsnips on the grounds that "they're pig food"!

However, I just LOVE them, and let's face it, they're a staple of winter veg boxes - you may find yourself getting them many weeks in a row. So it's important to have a few ideas up your sleeve to keep them interesting.

Read on for nine parsnip serving suggestions, including our Sunday lunch favourite, Balsamic Roasted Parsnips.

In Season?

In some parts of the country parsnips are seen as early as August. Elsewhere, they start appearing in September, and are in full swing from November to February or March. Parsnip is an essential ingredient in winter food in the UK.

Buy?

Smaller parsnips are less woody and are slightly sweeter than large ones.

Choose a parsnip while it's still firm and preferably without too much root damage (this allows bacteria in).

Store?

Parsnips keep for a couple of weeks in the fridge.

If you've got muddy ones, don't bother cleaning them first. The mud helps protect them and can be scrubbed off just before cooking.

Cook?

There's no need to peel organic parsnips. Many of the nutrients are just below the surface of the skin.

Trim the stalk and the root and then you can:

Chop into chunks and boil for 10 minutes, until soft.

Or...

Do as above, then mash with butter.

Or...

Chop into "chip shapes" and bake with some olive oil for 30 minutes at 190C until soft in the middle and crunchy on the outside.

More Parsnip Information

Parsnip is a root vegetable, with green leaves above the ground and the long, yellow-white edible root below the ground.

It's relatively sweet, like carrots, and contains good levels of potassium.

It is stronger in flavour than carrot.

On the dinner plate, it is often roasted, mashed or added to stews and soups.

It originates from Asia and has been eaten in Europe since ancient times. But its popularity waned after the introduction of the potato in our diet, which has largely taken its place.

Did you know...?

Frost is essential to help parsnip to develop its flavour, so it's best to wait until after the first frost before harvesting.

Parsnip recipes

Chilli Non Carne
Filling Parsnip and Butterbean Risotto
Winter Minestrone Soup
"Parrot" (!) Pie
Roast Parsnips
Root Veg and Bean Ragout