• PARSNIP is the ultimate winter root vegetable, the creamy white flesh becoming sweeter during cold seasons. Opt for smaller parsnips when buying – large ones are prone to a woody centre.
• RHUBARB, though technically a vegetable, is at its best when incorporated into something sweet. The naturally tart stalks can be frozen for year-round use.
• CELERY is high in fibre and packed with antiinflammatory properties. All parts of the distinctively flavoured plant can be used – leaves, stalks and seeds.
‘Topfengolatsche’, cream cheese, rhubarb