Tuesday 12 December 2017

Parsnip season has another few weeks to run, which means you still have time to enjoy these much-maligned winter staples.

Parsnip season has another few weeks to run, which means you still have time to enjoy these much-maligned winter staples.

If you're not a fan of the bigger, tougher varieties do yourself a favour and eke out baby parsnips.

Tiny and tender, these miniature root veg are renowned for their sweetness, explaining why they can be used successfully in everything from cakes to ice cream as well as savoury classics like casseroles and roasts.

Smaller varieties, like Piccolo parsnips, pictured here, look especially attractive in dishes.

Much like fat little Chantenay carrots they are sweet, hold their shape well and don't necessarily need to be peeled.

Their golden flesh fares well when roasted, fried, baked or steamed and they can be enjoyed raw, just as a carrot.

snack

For an extra healthy snack, thinly slice a handful with a peeler, soak the strips in water for 15 minutes, dry with kitchen roll and bake in the oven until golden brown.

Sprinkle with sea salt and serve them as a wholesome snack or with a dip. (They taste good fried too, but they're nowhere as virtuous!)

Today's recipes were devised by TV chef Rachel Green especially for Piccolo parsnips, which can be found in independent grocers and some supermarkets. The soup is rich and indulgent while this impressive salad would make a colourful and wholesome spring lunch.

Recipes courtesy of Piccolo Parnsips. See www.piccoloparnsip.co.uk for more recipes.

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