Or, while they are still fairly fresh, try them roasted with a different twist:
LIME & HONEY ROASTED PARSNIPS Serves 4-6
2 tablespoons olive oil
700g parsnips, cut into thick chunks (no need to peel)
1 tablespoon runny honey
juice of 1 lime, plus another lime for the wedges for serving
salt (optional) and pepper to taste
flat-leaf parsley - chopped
- Preheat the oven to 190 C (170 C fan oven, Gas 5-6).
- Heat the oil in a roasting tin then add the chopped parsnips, honey and lime juice. Stir until well coated and season with (salt and) pepper.
- Roast for 35-40 minutes until lightly golden and caramelised, turning the pieces over halfway through the cooking time.
- Transfer to a serving dish if required, scatter with parsley and garnish with lime wedges.
OVEN-BAKED PARSNIP CRISPS
Using a potato peeler, make thin parsnip shavings. Pat as dry as possible with kitchen roll. Toss in a little oil then lay in a single layer on a baking tray. They can be sprinkled with paprika, salt or herbs but are still tasty without. Bake at 160 C for about 15 mins, keeping an eye on them to check they don’t overcook.
This method works well with sweet potatoes and ordinary potato skins and apparently, beetroot, although I haven’t tried this myself yet.
Recipes provided by Judith Dare and Jill Burn