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Parsnips are high in carbohydrates and fibre. They are a good source of potassium, vitamin C, vitamin E, and folate.

Parsnips because of the sweet nutty flavour complement other vegetables in soups or stews. They are a winter vegetable and taste better after the first frost because exposure to cold converts its starch to sugar.

They are nutritious and taste excellent roasted, and can be kept in the fridge for a few weeks.

When buying parsnips look for ones that are a firm and not soft and shrunken. If the tops are attached remove them so they cannot draw moisture and nutrition from the root.

Parsnips with Honey and Orange.

1½lbs (750g) parsnips, washed, peeled, and halved
2 tablespoons of honey
1 grated zest and juice of an averaged size orange
1½oz (45g) butter
Salt and freshly ground black pepper to taste

Preheat your oven to 200°C or Gas6 400°F and cook
the parsnips in boiling water for 5 minutes, then drain.

Take a small saucepan and melt the butter. Then stir in the
orange zest and juice with the honey.

Use the mixture to coat the parsnips and spread them out
in a roasting tin, and roast in the oven for about 30 minutes
until nicely golden and crisp.

Delicious!

Tags: parsnips, roast parsnips recipe