A roast parsnip, deepest gold, jolly hot with its edges all sticky and mahogany-coloured, could just about become your favourite bit of the Sunday roast. The thick end stays soft and fluffy, the pointy end caramelises in the heat, sticking itself tantalisingly to the roasting tin. Sometimes we forget about the humble old parsnip, but we really shouldn’t it is a wonderful veg.
Parsnips are one of those vegetables that vary wildly as the season progresses, buy them too late and the sweet tenderness can’t be guaranteed. Our parsnips come direct to us from Holland where winter has well and truly settled in. So, strike while the iron’s hot and grab some at the peak of their season and enjoy them while it lasts.