Parsnips are one of the best vegetables for winter with a lovey nutty taste and there are so many wonderful ways to prepare them. Heres a few I love.
Parmesan crusted Parsnips.
Cook the parsnips in boiling salted water until tender. Add oil to baking tray and sprinkle grated parmesan, polenta and mustard powder, heat for about five minutes and then add the parsnips, and transfer the tray to the oven cooking for about 30 to 40 minutes turning at least once.
Use a swivel blade peeler to peel strips from the parsnips. Coat them in oil and season to taste with salt and pepper. Place them in backing trays in single layers and bake for about 30 minutes until they are crisp Grind sea salt over them and eat them hot.
Cut your parsnips into bite sized chunks and simmer in boiling water for about five minutes. Preheat your oven and a baking tray with oil. Remove the parsnips and add them to the hot tray, ensuring you coat them all in the oil. Roast for about 30 to 40 minutes turning at least once. Serve whilst hot.
If you do make the crisps then its worth making a lot at they are very moorish and I find they get eaten very quickly. You can make vegetable crisps from other vegetables for extra variety.