Parsnips: Eating Parsnips Raw

Like raw celeriac, raw parsnip has earthy sweetness and crisp texture that’s good in salads. As the weather gets colder the starches in the root turn to sugar, so they’ll be at their best after the first frosts. Choose small ones and cut them into fine matchsticks, grate on a box grater or shave using a vegetable peeler. Combine with carrot, beetroot, apple, dried fruit, nuts and parsley. Dress in lemon juice, honey, salt, pepper and a dollop of yoghurt.