It’s that time of the month again. The time when all you excited readers gets to hear what and what not to eat! It’s that ethical fruit and veg fashion show where you get the low-down on the latest in season fruit and veg. This month however, I am adding a little extra. I thought I would give you an overview of one truly great vegetable (a little history and a little how to use it). I hope you enjoy.
Beetroot, Brussels sprouts, Carrots, Kale, Leeks, Onions, Parsnips, Rocket, Swede and Turnips.
For your fruit salad:
Apples and Pears!
Of course, if you want that chunk of animal:
Chicken, pork, rabbit and Turkey
This month though I want to get you to try a personal favourite of mine: The Parsnip!
This vegetable, I think is fantastic; the sweet taste you get when you roast it is incredible. They can last for two – three weeks in the bottom of your fridge (which means you don’t have to make emergency “stews” to use up all the mouldy veg in the bottom of your fridge).
Look for solid and dry parsnips. I have found that the larger they get, the tougher they are (and can have bad cores).
Preparing and Cooking:
Wash and peel them and then slice as you wish (easy). Avoid boiling parsnips (ends up losing all their flavour). I really recommend roasting them (about 20 minutes at 180). They are fantastic with Roast dinners, in soups, or simply roasted and seasoned to be eaten with Pasta.
If you ever have too many, slice them paper-thin and fry in season olive oil for a lovely crisp like snack!
Want to know more about Parsnips (slightly odd but hey)…check out: