One of the delights of the winter season, the humble parsnips complex sweet, earthy and slightly herbaceous flavour make it an intriguing ingredient. All the sweeter after the first frost has transformed their starches into sugar, these versatile roots can be used in everything from velvety soups to caramelised roasts to creamy mash. Delicious with brown butter and a sweet counterpoint to savoury meat dishes, it’s also wonderful when roasted and served in a winter salad.
