Produce report July 25
Parsnips are the vegetable pick of the week. Although available all year round, this tapered root vege, closely related to carrots and (rather surprisingly) parsley, is at its best in the winter when the frost converts the starch to sugar.
Large parsnips tend to be woody, with a tough inner core, so try and choose small to medium sized ones. Preserve the nutrients and the flavour, which is more concentrated just under the skin, and don’t peel the smaller ones, just gently scrub. Peel any larger ones thinly.
Although they can be eaten raw, parsnips are usually cooked. After peeling, drop into acidulated water to prevent them turning brown.
High in potassium, parsnips love coriander and cumin and curry powder. Roast them with a little ground coriander and cumin or add the same spices with parsnip in a soup. Try Angela Casley's parsnip and apple version.
Laurie Black turns her parsnips into a divine puree and serves it topped with lamb cutlets.