These were harvested from Sian’s allotment on Tuesday and later that day were part of a delicious, rich soup!
I am smitten by their twisty-turn shape. And that rich colour unlike their anaemic cousins in the supermarket.
Parsnips can be baked, boiled, pureed, roasted, fried, grilled, or steamed. When used in stews and casseroles, they give a rich taste. Good for you: they contain antioxidants, which may potentially have anticancer, anti-inflammatory andantifungal properties.
Most importantly, the parsnip was much esteemed in ancient times. The Emperor Tiberius accepted part of the tribute payable to Rome by Germany in the form of parsnips.