Parsnips are one of the sweetest root vegetables, perfect for roasting and mashing with butter. Their nutty sweetness is perfect with garlic and with curry spices. Parsnips are available all year but their season is winter when they are at their best as the cold weather develops their flavour. To Prepare: Trim off the root and thin tip, peel thinly with a vegetable peeler. Cut larger parsnips in half length ways and inspect the core; very large or old parsnips may need their woody cores removed. To Store: Store parsnips in a paper bag. Don't wrap in plastic as they will sweat and deteriorate. They keep up to 10 days.
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