PARSNIPS
REBECCA WOOLLARD, FOOD EDITOR
RECIPES REBECCA WOOLLARD PHOTOGRAPHS LAUREN MCLEAN FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR
STAR OF THE SEASON
"How I hated parsnips as a child. They were the disappointing cousin of the roastie at Sunday lunch. In time, though, I grew to love their curious vegetal sweetness, their chewiness and the way they caramelise so beautifully in a hot oven. They always feature in my Sunday roasts now, as well as in warm salads, soups and röstis – wherever I want a burst of both sweet and savoury. They’re said to be at their best after the first nip of frost, but I say buy and enjoy them now, and for the whole winter to come."
WHAT TO LOOK OUT FOR
Don’t be afraid of the knobbly ones but avoid any that are floppy or too bashed, and make sure the skin is intact. If you’re using the big fatties, you could cut out the woody cores once you’ve chopped them into fingers. It’s not essential, but the results will be better for it.