Pronounce it: par-snip

The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.


Parnsips are in season between September and March making them the ideal winter vegetable.

Choose the best

Go for small to medium parsnips, as larger ones can be fibrous, and always choose firm, rather than limp or shrivelled examples. Avoid those with lots of whiskers or brown patches as this indicates that they may well be rotten.

Prepare it

Young, small parsnips don't really need peeling - just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Store it

In a perforated bag in the fridge - they'll last for around a week.


Cook it

Chop into chunks and roast (40-55 minutes). Cut into chunks and boil (15-20 minutes).


Try carrot or turnip.

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