Not only that, but parsnips make a tasty alternative to potatoes and are packed with fibre, vitamins and minerals. Scroll through the recipes for all the parsnip inspiration you need!
Loaded root fries with beer and mustard sauce
Take the humble potato to a whole new level with these moreish fries!
Roast cumin pumpkin and parsnip with hummus dressing
This delicious roast cumin pumpkin, chickpea and hummus salad makes the perfect side dish for a gourmet dinner spread, or enjoy it on it’s own as a healthy but filling vegetarian dish.
Roasted parsnip hummus with warm spiced chick peas
The perfect healthy snack. This roasted parsnip hummus is topped with caramelised onions and chickpeas that will keep you reaching for more.
Roast lamb with anchovies, garlic and vegetables
A hearty roast lamb dinner.
Roast pork with pears, apples and parsnips
Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note
Lamb cutlets with chunky salsa verde and parsnip puree
Tender lamb partners with this herbaceous, lemony, vintage italian green sauce and is held up by creamy, smooth parsnip. It will dance on your tastebuds.
Roast leg of pork with pears and parsnips
Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note
Roasted baby parsnips, fennel and potatoes
An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.
Pork cutlets with baked parsnips and apples
You can use apple puree instead of the apple sauce in this recipe. Note
Baked chicken with maple parsnips
Pan baked chicken with sweet caramelised onion and golden maple parsnips – simple, delicious and ready in under an hour. And suitable for diabetics too!
Parsnip noodles with spicy lamb meatball ragu
The tender spiralled parsnip noodles replace traditional spaghetti, helping you get some more vegies into your diet.
Chicken with maple parsnips
Ready in no time!
Parsnip gnocchi with nutmeg and thyme butter
It’s easier than you’d think!
Parsnip mash
Serve this buttery mash with your favourite stew for the ultimate comfort dish.
Parsnip and swede soup with parmesan crisps
Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note
Glazed parsnips and brussels sprouts
Not suitable to freeze. Brussels sprouts suitable to microwave. Note
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