Mary Berry has shared her top tip for getting parsnips extra crispy at Christmas, and all you need is one extra ingredient ...

Writing for Love to Cook, author and cooking guru Mary Berry shared that “Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside.” ...

Boring parsnips and broccoli become delicious with a zesty, salty caper lemon salsa and earthy walnuts. Cutting the parsnips in two different ways means you cleverly play with textures.

Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They’re great just cooked with olive oil ...

Williams shared you should “strain them and wait until the steam stops,” because the water that’s trapped in the outer edges ...

1 teaspoon Dijon mustard mixed with 1 teaspoon honey Scrub the parsnips and cut in half lengthwise. Place on a lightly oiled baking tray and drizzle with oil, salt and scatter over the rosemary.