Toss the parsnips in a roasting tin with vegetable oil, salt and pepper, then roast them in a hot oven for 25-30 minutes. Make sure to give them a shake every now and again so they cook evenly.

Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They’re great just cooked with olive oil ...

Once the water is boiling, the parsnips need less than five minutes to parboil, or between 5 and 10 minutes until cooked through. You can also put them straight in a roasting tin with oil and roast ...

Here, we’ve picked out our favourite ways to cook with this versatile root veg. Being a rich source of fibre, it’s no surprise that parsnips help promote digestive regularity. Parsnips are a useful ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

Root vegetables have tons of culinary applications. You can make roasted root vegetables, of course, but smooth root ...

Look for firm parsnips that are about 8- to 10-inches long. Refrigerate dry and unwashed in crisper drawer in a plastic bag ...

In a food processor, blitz the cooked parsnips together with the almonds, dill, chilli, garlic and lemon juice and drizzle in around 60mls of olive oil. Remove to a mixing bowl and crumble in the ...