1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
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  4. F
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  6. H
  7. J
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  9. L
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  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Parsnips

There’s so much you can do with parsnips. Try slicing up into wedges and roasting them to serve alongside your roast dinner, or boil and mash them as a potato alternative. You can also add them to hearty stews, soups, curries and casseroles, or cut them into thin slices and bake them into delicious parsnip crisps. You can even eat parsnip raw – try grating it into a salad! With larger parsnips, you may need to cut out the woody core.

WATCH: Parsnip & pancetta tagliatelle

READ: Action stations: growing parsnips



Parsnips are a root vegetable. They are part of a family of plants called apiaceae, which also includes carrots, parsley, coriander and celery. A firm family favourite, they have a beautifully sweet, earthy taste. Parsnips are said to have an even better flavour after they have experienced a winter frost.



Parsnips are at their best from September to March, but you can normally get the sweetest ones in mid to late winter. Perfect for winter warmers!



Store parsnips in the fridge and they should last a good couple of weeks – just use them before they go soft.

What are the health benefits?

Parsnips are a source of folate. Folate helps to reduce tiredness and fatigue so we can stay alert and awake. One medium parsnip counts as one of your 5-a-day.