The Whole Vegetable by Sophie Gordon

Author:Sophie Gordon [Gordon, Sophie]
Language: eng
Format: epub
Publisher: Penguin Books Ltd
Published: 2022-01-06T00:00:00+00:00

parsnips

A clever little root vegetable, with an almost ‘spiced’ flavour, tones of cinnamon and nutmeg, and a cake-like texture when roasted. Parsnips are part of the parsley and celery family, which is where their subtle taste of both comes from. You’ll usually see them without their tops/leaves, which if cooked and used in the right way can be eaten in small doses. Everyone loves parsley, right? So why not the parsnip tops? I like to think of parsnips as posh carrots, or even herby potatoes: a little more grown-up and nuttier and richer in flavour. They are much less starchy than a potato and not as sweet as a carrot, so I suppose they sit somewhere in between. I remember seeing them on a menu when I was a kid, in chip form to be precise, which of course enticed me. While my parents were a little shocked at me choosing them over regular potatoes, I was nonetheless very smug at ordering such a ‘grown-up’ item. Nowadays, I love recreating that dish, partly as a memory, roasting them in the oven with a small amount of oil to help them crisp up entirely, a pinch of salt, a sprinkling of dried or fresh herbs, it’s a real good ’un. A perfectly salted chip with a moist and ‘cakey’ inside … my mouth is watering just thinking of them.

Parsley roots are almost identical in texture and taste to parsnips, usually sitting next to them at markets when in season. They serve the same purpose, in my opinion, but can hold an even stronger flavour, so you may come across these beauties when on the hunt for parsnips – and either will of course work. Like pumpkin, parsnips truly remind me of autumn – perhaps it’s those spice-like flavours and the common association of root veg with the season.

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