Winter root veg

THOUGH THEY SOMETIMES TAKE A BACK SEAT TO CARROTS, OLD-TIMEY PARSNIPS ARE THE SECRET HERO INGREDIENT OF MANY A CASSEROLE

Words Chloe Thomson

Parsnip is an old-fashioned root vegetable that often gets overlooked in comparison to its more popular cousin the carrot. A slow-growing crop, it thrives in areas with cool to cold winters and the sweetest parsnips will be those kissed by a good winter frost or two. Although parsnip is technically a biennial, it is typically grown as an annual and will take around 100 days to develop its nutritious root. Rich in vitamins C and K and folate, parsnips make a healthy addition to hearty autumn and winter dishes: they can be roasted, cooked, mashed or even eaten raw like a carrot. If your family isn’t used to the sweet, mildly nutty flavour of parsnips, try sneaking them into your next potato mash or tray of roast potatoes. You’ll be pleasantly surprised — either…

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Good Organic Gardening (Digital) - 1 Issue, 15.1

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