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In season this month – the parsnip

In season this month – the parsnip

Between September and March, parsnips are in season, making them an excellent winter vegetable.

What is a parsnip?

As part of the carrot family, it has an earthy but sweet flavour and is great when used in hearty winter roasts, soups and stews.

How to prepare parsnips

Young, little parsnips don’t need to be peeled; simply scrub them clean and serve them whole.

Peel older parsnips very thinly with a peeler or sharp knife, then chop into evenly sized slices. The central core should be taken away if it is fibrous.

How to cook parsnips

You can either chop into chunks and roast for around 40-55 minutes or chop up and boil for around 15-20 minutes. They can then be puréed into mash, grated into rostis or shaved and fried into crisps.

Where to store your parsnips

You can store parsnips in a cool, dark place or in the fridge and they will last for around a week.

Choose the best parsnips

Small to medium parsnips are best, as larger ones might be fibrous, and firm parsnips are preferable to limp or shriveled ones.

Avoid those with a lot of whiskers or brown areas because they’re likely to be old or may be rotten.

Any alternatives?

If you’re not a fan of the parsnip, you could always try carrot or turnip in your soups this January.

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