Thinly sliced parnips, roasted in a hot oven, caramelise into beaut crisps - sprinkle with sea salt for a great snack. Or cut them into fine shoestrings and roast for a smart dinner party side dish.
Roasted parsnips pair well in a warm salad with sliced pears, crispy fried sage leaves and greens. Serve with slivers of parmesan on a viniagrette green salad.
Soften onions in the pan, add curry powder then simmer with parsnips - with or without carrots - in chicken stock. Blend into a tasty soup, serve with a dollop of pesto.