Seasonal shoutout Parsnips

We’re all going nuts for winter’s nuttiest veg…

How to buyChoose small to medium sized parsnips and check for firm skin and no discolouration.

How to storeKeep parsnips in a cool cupboard for a few days or in an unsealed plastic bag in your fridge crisper for up to a week.

How to prepareTop and tail parsnips, peel and chop into even-sized batons. If you’re not using them immediately, submerge them in cold water.

How to cookHere are a few suggestions for your parsnips: • Drizzle with maple syrup and wholegrain mustard and bake, delicious served with roast beef. • Boil with peeled potatoes, mash and add butter, cream and a pinch of nutmeg. • Make a soup with onion, parsnip, lentils, stock, fresh ginger and curry powder.

Why to eatParsnips are jam-packed with fibre (to help reduce cholesterol and constipation), antioxidants (which have anti-inflammatory and anti-cancer properties), vitamin C (for tissue, teeth and immunity) and potassium (to keep your heart healthy).