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Hugh Fearnley-Whittingstall's Top Tips for Parsnips

If you’ve overordered on the parsnips for your soups and stews this Autumn, there’s no need to worry about waste. One of our favourite chefs, Hugh Fearnley-Whittingstall, has all the top tips you could need to turn your leftovers into culinary masterpieces and cosy comfort food.

Question: Tell me how to use up my parsnips please Mr F-W. I always roast them or turn them into soup but I’m sure there’s more I can do ...

Answer: There sure is! (Although I do love a roasted parsnip and a spicy parsnip soup).

Smaller parsnips that are fairly firm and fresh are actually delicious raw, grated like carrots and used in slaws. Try grated parsnip combined with shredded cabbage, very thinly sliced apple and a handful of raisins, dressed with a simple vinaigrette, or good olive oil with a squeeze of lemon and orange.

They are also a lovely ingredient to use in combination with other veg in dishes like veggie curries and big hearty tray-roasts.  I almost always cut them into long tapering batons, so the pointy ends get almost burnt for that half chewy, half crisp texture and almost toffee like taste.

Feeling inspired? Pick up your veggies here!