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.
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.