You may be wondering what parsnips in early December have to do specifically with Xmas? Well the answer is simple. For me parsnips are as much a part of my Xmas lunch as sprouts … in fact I probably prefer them. Last year I got caught out as, although there were plenty of parsnips in Copos for one in November and early December, by Xmas week they had mysteriously disappeared!

Ok so this may not happen this year, but to avoid a parsnip void on my Xmas lunch plate, I have taken precautions. Delia Smith’s Xmas cookery book provided the answer. Basically all you need to do is parboil your parsnips (cut into reasonable sized chunks), and then toss them in a mixture of flour and parmesan cheese, before depositing them in the freezer, ready for when you need them. I can personally vouch for this as I have done it before, but for some reason not last year. Maybe I was wrongly more trusting of the parsnip supply. Anyway quantities are below, but there is no need to be too exact.

Parmesan-Baked Parsnips

1.25 kg parsnips
175g plain flour
50g grated parmesan cheese (or equivalent)
Black pepper and salt as desired

Another idea that I may try out is to parboil some potatoes (for slightly longer), toss them in just some flour and try freezing them too, as I have been told that this works. Anything that means less prep on the day is always good for me.

Also look our for my Braised Red Cabbage recipe later (also courtesy of Delia) as this one freezes brilliantly too, which just leaves the sprouts!!!