British author Niki Segnit, in her brilliant book the Flavour Thesaurus wittily writes: "Cooked parsnip has the sweet, slightly earthy flavour typically associated with root vegetables. Raw its flavour is rather dispiriting, especially in combination with its fibrous, woody texture, for which you might as well substitute a macrame plant holder."
Less than 30 minutes
Easy peasy
Serves 4 to 6 people
But, this winter we've been getting some wonderful locally grown parsnips for our Perth grocery store customers. No woodiness, just fresh and tender, although I do agree with Niki that cooking this vegetable has got its merits!
