Parsnips Grown by Neil & Gary Farley at Cullompton, Devon

£3.95 / 1kg

About

Parsnips are a peculiarly British veg. They’re one of the culinary joys of autumn and winter: sweet, gutsy, and very easy to cook. We look forward to the first frost; the cold converts some of their starch into sugar, making them even sweeter.

Delicious roasted, blended into a creamy soup, or adding sweet crunch to raw seasonal salads. Their flavour is easily lifted by all sorts of spices.

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The UK

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Deep fry thin slices until golden, sprinkle with salt and enjoy as an alternative to crisps

- Riverford cooks

How to prepare

It’s no secret that parsnips are wonderful cut into wedges or batons and roasted. They can benefit from a shake of spice (think cumin, caraway or coriander seed) and a swirl of runny honey for the last 10 mins in the tray.

You can replace also potatoes for parsnips in myriad menus. Think gratins, mash, roasts and even chips; they’ll cook slightly quicker and taste sweeter. Or, try blending your parsnips into soups, for sweet flavour and creamy texture. Fry off an onion or leek, add parsnips, cover with stock and simmer until tender. Add a little apple for a sweet-sharp taste, and/or curried spices for an extra warming bowlful.

Storage

Store for 2 or 3 weeks somewhere cool and dark, or in the fridge.

Grown by Neil & Gary Farley, Cullompton, Devon

Located on sandy land, the Farleys’ farm is perfect for potato growing – it’s their biggest crop at about 70 acres – followed by the root veg, beetroot and the artichokes.