Make the most of parsnips
There’s more to parsnips than you might imagine, and you might be shocked to learn that parsnips are from the same family as parsley. But unlike parsley it is the root of the plant not the leaves that is the edible part.
In season now until early spring but hold off as long as you can because they get sweeter after temperatures drop.
Being a root vegetable they are starchy which makes them really satisfying and comforting as we head into colder weather.
They are pretty unbeatable roasted, yummy when mashed and delicious in soups. I find it difficult to go past parsnip and bacon soup, but for the non meat eaters the nuttiness of parsnips means that they are perfect with Asian spices and coconut too. You should soon start seeing prices drop so why pop some parsnips in your basket next time you hot the shops?
