store In a cool veg rack or the bottom of the fridge for up to 2 weeks.
prep & cook Peel and roast them in olive oil with salt and pepper, or add to soups and stews.
quick ideas Roasted in honey & mustard - Peel 500g parsnips and chop in half, quarters or chunks, depending on size. Toss in just enough oil to coat and season. Roast at 180˚C/Gas 4 for 30 minutes. Remove, toss in a good dollop of grain mustard and honey, then return to the oven for 15 minutes or until tender.
parsnip crisps - Peel parsnips and carefully use a mandolin (or the large flat blade on your veg peeler) to finely slice them lengthways. Pat them dry with kitchen paper. Heat a deep fat fryer to 180˚C/Gas 4. Fry in batches for 1-2 minutes, until golden and crisp. Remove with a slotted spoon and drain well on kitchen paper. Sprinkle with sea salt and serve.
fried with ginger & lime - Cut 700g parsnips into long wedges. Boil for approx 6 minutes, until just tender. Drain. Heat 1 tablespoon of oil and a small knob of butter in a large pan. Add the parsnips with the juice of 1 lime and a small amount of freshly grated ginger. Stir for a couple of minutes until glazed. Season with salt and pepper and serve with extra wedges of lime.
parsnip purée - Boil 1 thinly sliced leek (white not green part) and 3 large parsnips in a pan of salted boiling water until tender,
about 10-12 minutes. Drain and blitz in a food processor until smooth. Reheat with 2 tablespoons of chopped chives, a knob of butter, salt and pepper and a couple of spoonfuls of crème fraîche.