More parsnip recipes

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.

More parsnip recipes

Quick and easy shepherd’s pie

Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

Sausages with creamy mustard sauce

One-pan minted roast lamb

Roast beetroot and parsnip winter salad with apple and cranberries

Irish stout stew and mash

Gluten-free slow cooker beef stew and dumplings

Parsnip soup

Creamy mushroom pie and vegetables

Mushroom and parsnip rösti pie

Vegan Singapore noodles

Matt's Christmas turkey

Bulgur wheat and beetroot salad with honey and goats' cheese

Spicy parsnip, carrot, red lentil and harissa soup

Spicy parsnip soup with bacon croûtons

Teriyaki root vegetable salad with crispy tofu

Christmas dinner traybake

Winter vegetable curry

The one-tray Christmas dinner

Easy bubble and squeak

Grilled monkfish wrapped in pancetta with parsnip mash

Christmas nut roast with mushroom gravy

Air fryer parsnips and carrots with chilli honey

Mango rainbow roots tarte tatin

Buyer's guide

Storage

Other root vegetable

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