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Parsnips

Peel these thinly using a potato peeler, and cut into quarters, or into even-sized pieces if large.

Parsnips are extremely hard to cout so be sure you have a sharp knife (or axe - just joking!)

They are very good roasted —allow about 45 minutes.

Otherwise boil them in until tender — 1/2 - 1 hour, according to age and size.

Drain, add a knob of butter or margarine, and some chopped parsley.

For mashed parsnips, cut into pieces and boil until tender; add salt, pepper and a piece of butter or margarine when mashing them.

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