INGREDIENTS
by Nigella Lawson

A generous glug of maple syrup makes all the difference in Nigella Lawson’s easy roast parsnips recipe.

Side dishes

Buyer's guide

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Storage

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.