Parsnips
Look for small, firm, and well-shaped roots, and avoid those that are limp, shrivelled, or spotted. Store them, refrigerated, in a plastic bag for up to two weeks.
Parsnips are high in soluble fibre, the type that helps lower cholesterol and keep blood sugar on an even keel. They're lower in calories than potatoes.
Clever ways with Parsnips
- Cook in a soup or stew then remove just before serving – they’ll leave a subtle flavour and help thicken the dish.
- Shred parsnips and carrots then add to a warm chicken stock with some ginger. Simmer for 25 minutes. Just before serving, add fresh cream and lemon juice and garnish with chopped fresh herbs.
- Rub baby parsnips in olive oil, sprinkle with salt and pepper, then flash-fry in a hot pan. Toss with wild rocket leaves, toasted almonds and feta and serve with a drizzle of vinaigrette.
- Slice parsnips into medium rounds and fry until golden brown. Dust with ground cumin, sea salt and black pepper and serve with harissa mayo and fresh lemon wedges.