Spicy parsnips

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Parsnips are in season from November through to January.

A couple of different ideas to go with a roast, or some grilled oily-fish.

Mash up some cooked parsnips with a bit of butter or cream & add some ground cumin, chilli seeds & cinammon to taste.

Or

Peel some parsnips, cut off the thin ends & roast or fry with some spicy paprika/chorizo. Meanwhile, simmer the fatter bits in some water until soft & then puree in a blender with a splash of cream, or milk & butter.
Serve the crispy bit on the puree.  It looks and tastes amazing, thanks to the intense colour and flavour of the chorizo.

Or

Roast up with cumin and smoked paprika.  Not radically different from above I guess...

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