Currabinny cooks: The perfect winter brunch of potato and parsnip farls 

And two other ways to cook with parsnip 

Potato and Parsnip Farls. Picture: Bríd O'Donovan

A somewhat inelegant root, encrusted in earth and gnarled with roots, the parsnip seems like an unlikely delicacy at first. Brush away the dirt, peel away the bark-like skin and the pale, creamy flesh is revealed. Their beauty lies with that perfect balance between sweet and earthy. This humble root may turn out to be the most luxurious thing in your kitchen.

Boiled, mashed, pulsed to a velvety pureé or simply roasted in butter, the parsnip’s gentle sweetness makes for a truly comforting and sensual experience.