By Nigella Lawson
A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.
Pork fillet with honey and ginger
Roast belly of pork with root vegetables
Comforting cottage pie
Hearty party hotpot
Smoked chicken mulligatawny soup
Curried roast parsnip soup with vegetable chips
Roast root vegetables
Parsnips with cumin
Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.
Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.
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