NEED TO KNOW
Be it roasted, mashed, simmered or mashed, the earthy, slightly sweet and spicy flavour of this root vegetable comes into its own when cooked - just remember to season generously.
Cook parsnips with red cabbage, caramelised onions and spices to make delectable little Christmas pies, or bake them with carrots in a maple-roasted tart before topping with goats’ cheese. A spiced parsnip loaf topped with sugar-dusted parsnip chips is a lovely seasonal bake.
Larger parsnips often have a woody central core - if yours look particularly fibrous, slice them off and discard before cooking.