3 tips for cooking with parsnips

• Finely peel or cook whole to conserve vitamins and minerals which are close to the skin. Small, young parsnips don’t need peeling.

• Parsnips go well with onions, shallots, leeks, garlic, parmesan cheese, maple syrup, chestnuts, and bacon.

• Mash and season with chopped parsley, a pinch of cinnamon and cream or butter.