First Harvest of our New Season Parsnips from Our Farm.

Cream coloured winter root vegetables with a sweet and nutty distinctive flavour. They are a fantastic vehicle for spices and work well in many different dishes. Parsnips are a great source of dietary fibre, folate and vitamins C and K.

Recipe Ideas:

- Scrub and slice lengthways into quarters or halves. Then mix with carrots in a roasting dish with olive oil, cumin seeds, a little maple syrup and salt and bake until soft on the inside and lightly charred on the outside for a classic side to a roast dinner. A mix of maple syrup and wholegrain mustard is also delicious.

- Parsnips make a wonderful smooth, creamy soup. Our favourite combination is this Parsnip and Pear soup. Try 'curried parsnip and coconut', 'parsnip and leek', 'parsnip, squash and apple' or 'parsnip and hazelnut' soups too.

- A combination of roasted parsnips and other winter vegetables make a hearty winter salad. Simply roast with oil and seasoning and serve with leaves, a creamy tahini dressing and some toasted nuts/seeds for a satisfying meal. Add cooked chickpeas, beans or lentils to make it extra wholesome.

- Grated parsnips in a simple gram flour batter make excellent fritters too.I love them with curry spices and served with a red lentil dal.