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A Mediterranean native, the parsnip is a root vegetable with a nutty, sweet flavour belonging to the same family as the turnip and celery. It has creamy yellow flesh and can be served roasted, mashed or added to casseroles and soups. Parsnips are an autumn/winter vegetable and they become sweeter after the first frosts as the cold causes them to convert their starch into sugar. When buying parsnips, choose firm, smooth vegetables. Leave the skin on for cooking, then peel once cooked. If peeled before cooking, store in water with a squeeze of lemon or vinegar (acidulated water) as their flesh darkens on contact with the air. Particularly large or old parsnips may need their core removed before cooking as they can be hard, flavourless and very fibrous. Parsnips will keep in the fridge for about 4 weeks.
Parsnip goes with — Parmesan, potato, roast meat, swede