LADING

February 17: Parnsips

Sophie Pick's Parsnips


The pearly white parsnip is one of my favourite winter vegetables, with its nutty flavor and abaility to emerge tasting divine after weeks in the pantry. It is best grown in cooler climates and is at its finest after the fine frosts, which turn the starches to sugar, making the flesh sweet – so sweet, in fact, that our forefathers used it to make cakes and other treats. There are myriad ways to enjoy this rooty chap: use a potato peeler to thinly slice before frying crisp and scattering on salads and soups; roast in parmesan to accompany a roast; or make into a velvety puree to enjoy with game or duck.

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