Parsnips

Parsnips are one of my favourite roots to use throughout the winter months. Not only are they incredibly tasty, they are also great value for money. In France, parsnips are fed to cattle, which is a complete waste of a great vegetable in my view.

They are such a versatile root - perfect for roasting, mashing and puréeing, they can also be sliced and baked with grated cheese and cream for a tasty vegetarian bake to accompany meaty and game dishes.