Parsnips

A favourite winter root vegetable, parsnips are a member of the carrot family and have a sweet, earthy flavour.

The Parsnip originates from Asia and has been eaten in Europe since ancient times. In the past this root crop served not just as a staple food especially during Lent, but also as sweeteners to bread, cakes and jams before sugar was invented. Parsnip wine and beer were also popular.

Parsnips look like carrots but are a more creamy-white colour, and they have a stronger taste than a carrot. Parsnips can be boiled, roasted, put into stews, soups and casseroles and pureed. Frost is essential to help parsnip to develop its flavour, so it's best to wait until after the first frost before harvesting them.

Here in England I like to serve parsnips with my roast dinners. My favourite way to cook them is to roast them, this really brings out their sweetness.
 

A quick way is to mix honey with some wholegrain mustard and olive oil, season with a little salt and black pepper. Drizzle over the parsnips. Pop in the oven and roast for 35-40 mins until golden, absolutely delicious!

You don't need to peel young parsnips. You may need to peel or scrape the older and tougher ones. Cooking time depends on the size of the pieces of the parsnip, they should be tender but still firm.

SPICY PARSNIP SOUP is lovely warming soup, that is just perfect for those chilly days.