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Parsnips

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About
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.

Parsnips also make delicious, nourishing soups - either flavourful broths packed with other vegetables too, or creamy soups with a subtle hint of spice. And for a tasty snack, it’s hard to beat deep-fried parsnips crisps.

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