Warming winter recipes to celebrate carrots, parsnip and swede
Roots and tubers (which sounds like a good name for a brass-based rock band) are humble vegetables in plentiful supply on our doorstep – dead cheap, colourful and versatile. It’s a shame that often they are just boiled or roasted to play a supporting role.
Carrots on their own can produce dishes that will make you rethink the vegetable, while the flavours of celeriac, swede and Jerusalem artichokes can be amazing if cooked – or indeed not cooked – with love.
These vegetables were often merely cattle fodder years ago (lucky cows), but there’s plenty we can do to elevate them to star status.
