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.
Beef and chorizo with horseradish mash and rosemary dumplings
Beef stew with light herby dumplings
Hearty party hotpot
All-in-one rib roast with horseradish glaze
Somerset chicken casserole with sage dumplings
Creamy parsnip and apple soup
Red lentil soup
Roast parsnip and rosemary soup
Honey roast parsnips
Roast root vegetables
Maple-roast parsnips
Parsnip, apple and raisin mini-muffins
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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