Smaller to medium-sized parsnips tend to be sweeter and more tender. Peel and Trim: Peel the parsnips with a vegetable peeler ...

To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container. FAQs about BBC Food ...

Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four ...

Peel and chop the onion. Peel and mince the garlic. Peel the carrots and the parsnips and dice them into 1cm sized pieces. I find the easiest way to do this is to top and tail the carrots ...