- KNOW YOUR VEG
popular root vegetable, creamy white parsnips have
a sweet, nutty and earthy flavour. Before the introduction
of potatoes from South America, roast parsnips were
the traditional accompaniment to roast beef. In the
past they were included in sweet dishes such as cakes
and jams before sugar was widely available. When buying
look for small to medium parsnips with a fresh creamy
white appearance. Baby parsnips are also available.
How To Use Parsnips
are served cooked. They can be boiled or roasted
and served as an accompanying vegetable or included
in stews, soups, mixed root vegetable purées
or vegetable bakes.
How To Prepare Parsnips
and top and tail parsnips and peel thinly. Larger
parsnips may have a woody core which should be removed.
Leave small parsnips whole or cut into chunks.
How To Cook Parsnips
can be boiled or roasted. To boil, bring a pan of
water to the boil and add the prepared parsnips.
Cook for 15 - 20 minutes or until tender, serve
with butter and black pepper or mash with butter
and milk. To roast, heat 4 tbsp olive oil in a roasting
tin at 200°C, gas mark 6, add the prepared parsnips
and season well, cook for 45 - 55 minutes or until
golden and tender.
How To Store Parsnips
parsnips in the fridge for up to 1 week.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website