Parsnips start to mature in autumn, around mid September when the core is small and edible. As they keep on growing underground, the core gets bigger, becomes more and more woody, eventually have to be cut out and discarded. I like parsnip's unique flavour and mild sweetness.
Excellent to turn into fat chips, healthier than potato chips, and kids love them:
1. Cut parsnips into 1 cm strips/rounds etc. In a big bowl, add olive oil and shake well to coat.
2. Place in a baking tray in one layer, bake at 200˚C for 40 minutes, turn parsnips over halfway during baking.
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