What to do with parsnips?

Roasted, mashed or blitzed into a soup, the root vegetable reveals its full, nutty glory.

Rib-eye with roasted parsnips, anchovies and horseradish
Some may call them the ghost of carrots, but parsnips, those mysterious vegetables of autumn and winter, have a sweet, earthy flavour all their own. With these parsnip recipes, we've roasted them to reveal their full nutty glory, added them to warm beed stews, or blitzed them into cold weather-appropriate soups.