For me, parsnips will always mean Sunday dinner – and me avoiding them, for the first 20 or so years of my life. Parsnips were Mum vegetables. I wanted no part of them.
Now, however, I’m all about the white carrot. They’re easy to prepare and make any meal feel that bit more homely.
(Feeds 2 as a side)
1 large parsnip
1 large leek
Peel the parsnip then slice both the parsnip and the leek
Throw in a frying pan with a little oil and saute, stirring often, for 10 minutes until tender
Remove from the heat and squeeze the lemon juice over the vegetables
Stir everything around, letting the lemon juice evaporate slightly from the heat of the pan
Season lightly and serve
Surprisingly, the parsnip is more nutritionally awesome than its cousin, the carrot, with more vitamins and minerals as well as mad amounts of potassium. Leeks also have complex antioxidant and anti-cancer properties, as well as being totally delicious.
This is a quick and easy side that will banish the idea of over-roasted parsnips from your mind forever, and brings a little tangy side to any meal.