Parsnip perfection

Roasted to perfection, crisp and golden on the outside with a deliciously nutty and earthy sweetness, parsnips are so much more versatile than you might think.

Closely related to both carrots and parsley, parsnips are rich in vitamins and minerals, high in potassium and
B vitamins. They can be used in similar ways to carrots and can be baked, boiled, fried, steamed, roasted and puréed. For a hearty curried parsnip soup, slowly caramelise chopped onions in butter then stir in curry powder or paste. Add chopped parsnips and vegetable stock and cook until the vegetables are tender. Blend until smooth and swirl through a generous glug of single cream and serve with parsnip crisps. These can be made by slicing parsnips very thinly lengthways using a peeler, then toss the strips in a little oil and season with salt and pepper. Cook in an air fryer until crisp and golden brown. Parsnips make great chips too. Try mixing them with carrots, sweet potatoes and white potatoes for a healthier mixed root vegetable version of fries, either baked in a hot oven or air fryer.

Parsnips add sweetness to casseroles and stews and are a great addition to tagines, a traditional Moroccan dish of slow cooked meats, vegetables and dried fruits. A seasonal favourite in our house is parsnip bake, which serves as a substantial dish in its own right, but is equally delicious served with lamb, pork or chicken. In a buttered casserole dish, layer up lightly sautéed sliced parsnips with alternate layers of sliced tomatoes, grated Gruyère cheese and cream. Season each layer with a little salt and pepper, finishing with a layer of cheese and a sprinkling of breadcrumbs. Bake in the oven for about 40 minutes at 170C, 150C fan or gas mark 3 until golden and bubbling. Delish!

Chopped parsnips cooked in stock until tender, puréed and seasoned with dill, cream or yogurt makes for a tasty bed under seared scallops or salmon fillet.

With their natural sweetness, parsnips lend themselves to sweet dishes too. Grated, they can be used to make muffins and cakes, much like carrot cake, flavoured with orange rind and juice. They can also be used in steamed puddings and fritters. Make the most of parsnip season and give the humble parsnip the respect it deserves.