Roasting intensifies the sweetness of parsnip to tender, caramelised sublimity. Enjoy alongside a roast, with other root veg, feta cheese and lentils, or add to a winter salad. Parsnips also boil or steam well. For serving as a side with melted butter and fresh herbs – or for mashing, puréeing or mixing with greens and frying in patties as a seasonal twist on bubble and squeak.
