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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven October 2019 > In Season

In Season

Roast parsnips at a Sunday lunch are a given, but they have so much more to offer…

PARSNIPS

The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. They can be baked, boiled, puréed, roasted, fried, grilled or steamed. When used in stews, soups and casseroles, they give a rich flavour. They can also be fried or thinly sliced and made into crisps. While the root of the parsnip is edible, handling the shoots and leaves of the plant requires caution as the sap is toxic. Parsnips are biennials, but are normally grown as annuals. Sandy and loamy soils are preferable to silt, clay and stony ground; the latter produces short, forked roots.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal recipes and tonnes of news, features and latest products to get your teeth into. And the best thing about October is it's the beginning of autumn and the best thing about autumn is the cooking – comfort cooking to be precise. We have a delicious section of hearty, warming recipes to begin this march towards winter. We taste test a few comfort food offerings, which means you can skip out the prep in the kitchen, but still attain that autumnal glow on your plate. Also this issue, we learn how to keep up your winter health, visit some families dealing with coeliac disease, champion Halloween and bust some of those myths about eating gluten-free. Enjoy!