Parsnip

Silky and smooth, this parsnip and pear purée trumps even the best mashed potatoes every time. Serve on the side of a beautiful meat dish with some salad greens for a deliciously warming meal.

Pork fillet works perfectly in this Nici Wickes recipe along with apple, parsnips and cabbage to create a moist and delicious dish. Serve with creamy mustard sauce for a simple yet oh-so satisfying autumn meal

This parsnip and apple chocolate cake recipe makes it a little easier to eat your 5+ a day! Serve with a whipped ganache for a deliciously decadent cake that will go down a treat at any sweet occasion

Make your next breakfast a meal to remember with this delicious rosti recipe! Serve with homemade rosemary hollandaise, poached eggs and crispy streaky bacon for a tasty family breakfast or brunch

A classic gets a delicious twist in this cottage pie recipe. Tasty beef mince filling is topped with cheesy parsnip mash, baked and then served piping hot for a winning family meal

Warm up with this delicious creamy parsnip and almond soup recipe. Smooth, nutty and lush with cream, this vegetarian soup is delicious served with crusty bread with lashings of butter

Nici Wickes' parsnip golden syrup cake recipe is so quick and easy to make, and can be adjusted to whatever vegetables you have – carrots, courgettes, even beetroot. It also remains moist for ages

A comfort food classic gets a vegetarian twist in this pot pie recipe. Peanut and parsnip curry is encased in puff pastry and baked until perfectly golden and crispy for a warming family meal

Two cuisines collide in this delicious latke recipe. Traditional Jewish potato pancakes are given a tasty twist with Thai green curry paste and parsnip to create a gorgeous breakfast or brunch

Nici Wickes' parsnip and pears recipe can dressed up by adding crumbled blue cheese or toasted nuts (walnuts or pine nuts are good), or enjoyed as is for a simply delicious side

The trick to roasting vegetables to perfection is to cut them to roughly the same size and add each to the roasting pan according to how long they take to cook. This tray, complete with gravy, is a meal in itself!

The texture of Nici Wickes' parsnip soup is like velvet, and the sweetness of parsnips and pear is balanced beautifully with a sprinkle of spicy chorizo sausage on top

Is there anything better than a warming bowl of soup when the weather starts to cool? This roasted parsnip soup gets a welcome punch of flavour from the garlic; a definite winner, in our book.

This roasted parsnip recipe is taken to new heights with the addition of pear, blue cheese and walnuts

Keep warm this winter with this beautiful, filling soup with a nutritious seed topping.

Pan baked chicken with sweet caramelised​ onion and golden maple parsnips - simple, delicious and ready in under an hour. And suitable for diabetics too!

Mix up your standard mashed potato recipe with this wonderfully creamy garlic infused parsnip mash. Serve it on the side of all your favourite meat dishes for an added flavour hit.

This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.

A winter weekend is the perfect time to try this substantial, warming slow-cook casserole. And for the younger members of the family, you can substitute the wine with chicken stock.

These seasonal favourites are perfect for cosy autumnal evenings. As the recipes cook, your home will be filled with beautiful aromas that the whole family will thank you for.

Not suitable to freeze. Brussels sprouts suitable to microwave. Note

Follow these simple directions from Sarah Bowman and your destination will be dining delight

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Serve fritters sprinkled with a little sea salt. Note

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note

Ham hocks, the shank end of a leg ham, are available at delicatessens, specialty stores, and some butchers. Shop around; hocks vary greatly in price, size and ‘meatiness’. Note

Onion, swede or sweet potato may be added to this mixture. Note

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

This is a great snack with drinks. Use a mandolin or v-slicer to cut the vegetables thinly – you want the slices to be as thin as possible. Pat vegetable slices dry on paper towel before cooking. Note

Do ahead: Parsnip hummus and spiced chickpeas can be made a day ahead; refrigerate in separate airtight containers. Reheat gently before serving. Note

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

Sweet and sticky caramelised vegetables that go perfectly with roast dinners.

Serve this buttery mash with your favourite stew for the ultimate comfort dish.

This pie is suitable to freeze. Thaw in the fridge overnight before reheating. Note

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.

A simple chicken, zucchini and parsnip purée that is great for the young ones.

Warm up in winter with this creamy parsnip soup topped with fragrant fried prawns.

Both kids and adults will love these mini meatloaves with tomato sauce and roasted parsnip.

A little different from your usual soup with crunchy toast, this curried parsnip soup is the perfect hearty dish to go with deliciously dense soda bread.

Indulge in a hearty meal this Winter with our roast lamb spiked with anchovies and rosemary. Serve with the roasted garlic and tomatoes straight from the pan. Delicious.

Slowcooked Moroccan-style vegetables that will melt in your mouth.

For best results when deep-frying, check the oil is hot enough before adding the parsnip strips. Dip the handle end of a wooden spoon into the hot oil, if bubbles immediately form around the wood, the oil is the correct temperature. Note

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner or Christmas lunch.

You can use apple puree instead of the apple sauce in this recipe. Note

Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

Roasting makes both the parsnip and garlic wonderfully sweet and mellow. When preparing the parsnips, be sure to peel thickly enough to remove all the bitter outer layer, and also to cut off any woody core. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note