Parsnips

Before the arrival of cane sugar in Europe, parsnips were used as a sweetener for jams and cakes. Once sugar was introduced along with potatoes, some countries were pretty quick to relegate them to the category of cattle fodder. But the Brits kept them on as a significant commercial crop, and they are still one of the joys of winter: sweet, cheap and easy to cook. They are of course wonderful roasted but also make a soothing soup, add a sweet crunch to raw winter salads, and work very well with all sorts of spices. They are an even better source of vitamins and minerals than the more highly bred carrot.