Organic parsnips. One of the joys of winter: sweet, gutsy and very easy to cook.
One of the joys of winter: sweet, gutsy and very easy to cook. They taste even better after the first frost – the cold weather converts some of the starch to sugar, increasing the sweetness. Delicious roasted, blended into a soothing soup, or adding sweet crunch to raw winter salads. Their flavour is easily lifted by all sorts of spices.
Country of originGrown in
- The UK
The parsnips are creamy, huge and amazing value
How to prepare
Roasting intensifies the sweetness of parsnip to tender, caramelised sublimity. Enjoy alongside a roast, with other root veg, feta cheese and lentils, or add to a winter salad.
Parsnips also boil or steam well. For serving as a side with melted butter and fresh herbs – or for mashing, puréeing or mixing with greens and frying in patties as a seasonal twist on bubble and squeak.
Store for 2 or 3 weeks on a cool veg rack or in the bottom of the fridge.