All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Choose smaller parsnips if possible. Larger ones are quite often woody in the centre.

Method

1. Peel, top and tail.

2. Either cut lengthwise into halves or cut crosswise into chunks.

3. Follow steps 3-6 as for roast potatoes.