Usually eaten during the winter, parsnips are a root vegetable belonging to the same family as the carrot. This vegetable has a mild, sweet flavour and is best enjoyed when roasted, mashed or thinly sliced and fried to make crisps.
A warming winter soup made with parsnips and served with spicy croutons.
Rich curried parsnip soup with fennel and cumin spiced chive oil.
Crisp fillet of sea bass served with parsnip purée and a grape, chestnut and red radish dressing.
An autumnal soup of lightly spiced parsnips finished with a chive oil.
Roasted fillet steak with a creamy horseradish flavoured potato gratin with honeyed parsnips and seared foie gras.
Roasted pheasant breast with Savoy cabbage, honey glazed parsnips, bread sauce and beurre noisette.
A mixture of forgotten winter vegetables - parsnip, Jerusalem artichokes, swede and bulbous chervil - slowly cooked on the hob.
Slow roasted carrots and parsnips with sticky cumin and apricot sauce.
Baked cod steaks with a hazelnut and breadcrumb crust served with glazed sweet potatoes, parsnips and a vinaigrette of hazelnut, red onion, balsamic and chervil.
Steamed salmon steak with a snail, parsley, caper and crouton garnish served with a winter vegetable purée of parsnip, Jerusalem artichoke and chervil root.