In season late winter: Parsnips

Availability

Year-round, but best in winter.

Buying

Look for smooth, firm parsnips. Small or medium-sized parsnips are better, as large ones can be hard and flavourless.

Storing

Keep in the fridge in a plastic bag.

Preparation

Peel parsnips and remove any damaged areas before cooking.

Nutrition

Parsnips are a good source of fibre and contain a number of essential minerals.

Using parsnips

• Add parsnips to potatoes when you’re making mash. Finish with a sprinkle of grated parmesan.
• Use a peeler to make parsnip ribbons then stir-fry ribbons with garlic and oil and serve as a tasty side dish.
• Use parsnips instead of carrots next time you make a carrot cake. Delicious!
• Slice parsnips thinly and add to vegetables in stir-fries.
• Toss parsnips in olive oil and roast in a hot oven. Serve instead of potatoes.