In season late winter: Parsnips


Year-round, but best in winter.


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


Keep in the fridge in a plastic bag.


Peel parsnips and remove any damaged areas before cooking.


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.
First published: Aug 2008

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