INGREDIENT OF THE MONTH: PARSNIPS

Make the most of this great-tasting ingredient in store now

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.

HOW TO…

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.

TOP TIP

Larger parsnips often have a woody central core - if yours look particularly fibrous, slice them off and discard before cooking.

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