Root vegetables are cheap and abundant in winter, but they’re often underrated and, as a result, underused. They are the less showy cousins of our summery veg stars, full of fibre and very versatile. This week, I’ve been cooking with parsnips, which are one of my favourite parts of Christmas lunch: caramelised, chewy, soft and sweet after a good roasting nestled in among the potatoes. But they’re good for everyday cooking, too: bake them in cream for a gratin, and serve them with something appley – their perfect match. Or grate them raw and use in a salad or in a gloriously moist sponge cake with an indecently good burnt butter icing.
By Thomasina Makers
https://www.theguardian.com/lifeandstyle/2016/dec/09/parsnip-recipes-gratin-cake-thomasina-miers