Parsnips are a root vegetable closely related to carrot and parsley. They are grown mostly in the UK, Ireland and USA. They are available in supermarkets all year round, but are best from autumn and throughout the winter. There are 2 main varieties - Tender and True, and Gladiator.
Wash parsnips thoroughly, top and tail and cut into chunks. Bring a large pan of salted water to the boil. Add the chunks to the boiling water and leave to cook for 15-20 minutes, until tender. Remove from the heat, drain thoroughly and serve.
Preheat the oven to 450F/230C/gas mark 8. Wash parsnips thoroughly, top and tail and cut into diagonal slices. Toss with olive oil and salt together in a bowl. Spread onto baking tray and dot with butter. Place in the preheated oven for 20 minutes. Turn and roast for a further 15 minutes, until brown and tender. Remove and serve.
Wash parsnips thoroughly, top and tail, peel and slice into rounds. Bring 2 inches of salted water to the boil in a large pan under a steaming basket. Once water has boiled, place sliced parsnips into the basket and leave for 20-25 minutes to cook, until tender. Remove from the heat and serve.
When frying parsnips, it is best to parboil them first. Wash parsnips thoroughly, top and tail and cut into cubes. Add to a large pan of boiling water and allow to cook for 10 minutes. Drain thoroughly. Melt butter in a skillet over medium heat and add parsnips. Allow them to cook for 2-3 minutes, until they turn golden brown, then turn and fry on the other side. Repeat this turning method until they are ready. Then remove from the heat and serve.