Fern Verrow Parsnip
Parsnips are a root vegetable and a member of the same family as carrots, fennel, parsley, chervil and celeriac. Their taste is earthy, nutty and sweet. Parsnips go with nutmeg, cinnamon, saffron, coriander, curry leaves, walnuts, hazelnuts, butter, cream, cheese, leeks, carrots, spring greens, swiss chard, thyme, rosemary, bay leaf, pork, scallops, bacon, and chicken.
Parsnips work beautifully puréed, roasted, or in soups, gratins and tarts. Roast them tossed in olive oil with plenty of dried chilli and sea salt, or simply sweat them down (on a very low heat) with a little olive oil and leeks until soft but not coloured. Add stock or water and puree to make a velvety soup.
To store - remove any wrapping and place loosely in the refrigerator.