A a portion of 300g Parsnips, Chemical Free grown local to Margate.
How to Prepare:
Young, small parsnips don’t really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
How to Cook:
Chop into chunks and roast (40-55 mins). Cut into chunks and boil (15-20 mins). They can also be puréed into a mash, grated into rostis or shaved and fried into crisps.
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