In season late winter: Parsnips
Year-round, but best in winter.
Look for smooth, firm parsnips. Small or medium-sized parsnips are better, as large ones can be hard and flavourless.
Keep in the fridge in a plastic bag.
Peel parsnips and remove any damaged areas before cooking.
Parsnips are a good source of fibre and contain a number of essential minerals.
- Add parsnips to potatoes when you’re making mash. Finish with a sprinkle of grated parmesan.
- Use a peeler to make parsnip ribbons then stir-fry ribbons with garlic and oil and serve as a tasty side dish.
- Use parsnips instead of carrots next time you make a carrot cake. Delicious!
- Slice parsnips thinly and add to vegetables in stir-fries.
- Toss parsnips in olive oil and roast in a hot oven. Serve instead of potatoes.