Firstly; parsnips are sweetest after a frost, and secondly in Europe Parsnips were used to sweeten jams and cakes before sugar became widely 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
Wash 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 200C, gas mark 6, add the prepared parsnips and season well, cook for 45-55 minutes or until golden and tender.