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  11. Cabbage
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  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
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  20. Climbing Beans
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  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
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  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
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  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
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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 high in folic acid, which helps you stay alert and reduce tiredness. We love! One medium parsnip counts as one of your 5-a-day.