WHAT’S SEASONAL IN MARCH?
One of the sweeter and softer types of root vegetable, parsnips are affordable and simple to prepare as well as offering plenty of nutritious benefits.
The flavour and sweetness of parsnips are increased by frost, so they taste best during mid to late winter. They are best when firm and dry, and should be stored in a perforated, unsealed plastic bag in the bottom of the fridge for up to three weeks.
They can be roasted, sautéed, boiled, baked, grilled or fried, and can be easily swapped for nearly any other root vegetable if required, from turnips to potatoes.
NUTRITIONAL VALUE
Parsnips are an excellent source of many important nutrients, including vitamin K, folate and potassium. Loaded with vitamin C, they provide around 25 per cent of your daily requirement in just one serving, helping to boost immune function.
They also contain small amounts of calcium, iron and riboflavin, and many antioxidants, which help decrease damage to cells, as well as potentially protecting against conditions such as cancer, diabetes and heart disease.
RECIPE
Cream of parsnip, butterbean and apple soup
- Serves: 20
- Typical portion size for one to four years: 160g
- Preparation time: 10 minutes
- Cooking time: 40 minutes
Ingredients
- 400g parsnip, peeled
- 200g apple, peeled and cored
- 1 large (240g) onion, peeled
- 4 tbsps vegetable oil
- 600g potato, peeled
- 4 tsps dried mixed herbs
- 1.2l water
- 2 × 400g canned butter beans, no added sugar or salt
- 160ml semi-skimmed milk
Method
- Chop the parsnips, apple and onions.
- Heat the oil. Add the parsnip, apple and onion and cook for a few minutes.
- Add the potato, water, mixed herbs and butter beans and milk. Bring to the boil and simmer for 30 minutes.
- Remove from heat and blend until smooth.
Serving suggestion
Serve with apricot and herb couscous.
Recipe adapted from: Elmscot Group
