These popular root vegetables are deliciously versatile. Steam them and mash them with potatoes as an accompaniment to a stew or cut them into wedges and roast them.

Serves 4

500g parsnips, trimmed and sliced lengthways

2 tbsp fresh white breadcrumbs

Himalayan pink salt and pepper

4 tbsp extra virgin olive oil

Preheat the oven to 200c/400f/gas 6.

Place the sliced parsnips in a large saucepan filled with water and bring to boil. Once boiled, reduce to a simmer for three minutes.

Drain and keep warm.

Place the breadcrumbs and salt and pepper in a bowl, and add the drained parsnips. Shake well to coat in the mixture.

Add the oil to a medium sized roasting tray and place in the hot oven for 2-3 minutes

Remove tray from the oven carefully – it will be very hot and add the parsnips and carrots

Place the tray back in the oven and cook for a further 20 minutes until the vegetables are golden and crisp.

Serve hot.