The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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Home-grown harvest: Parsnip recipes

27 January 2016
Home-grown harvest: Parsnip recipes

If there's a nip in the air this versatile, sweet root with be at its very best, says former Sienna chef-proprietor Russell Brown

Parsnips have been cultivated for over 2,000 years, yet in some countries they are regarded as an animal food rather than for human consumption. In Italy, for example, they are often fed to pigs raised for prosciutto, but in the UK they are synonymous with the Sunday roast.

Nutritionally, parsnips contain 80% water, 18% carbohydrate (of which 5% is sugar and 5% dietary fibre), 1% protein and a large range of vitamins and minerals. They are relatively high in potassium and vitamin C.

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