Garlic butter parsnips

Bring the parsnips to a boil in a large pan of salted water with a tight fitting lid. Once boiling reduce the heat to low and simmer for 4-5 mins, until starting to soften at the edges but still holding their shape. Drain really well in a colander and leave to steam for 5 mins. Allowing the parsnips to steam really well removes excess moisture which will make them more crispy. Roasting the parsnips on low sided trays will ensure they crisp up.

Meanwhile, melt the butter in a small saucepan over medium low heat, then remove from the heat and stir through the garlic and rosemary. Line two low sided baking trays with baking paper (ensuring that these can fit in your freezer).

Return the parsnips to the pan then pour over the butter mixture and flour, then season generously with salt and pepper. Cover with a lid and shake the pan vigorously until the parsnips are evenly coated in everything. Divide the parsnips between the lined trays and spread them out well so they don’t stick together. Leave to cool then wrap the trays really well with cling film, then freeze for up to 3 months. Once they are frozen solid you can transfer the parsnips to freezer bags and store them that way so that they take up less space.

When you are ready to cook them, preheat the oven to 220°C/200°C fan/gas 6. Divide the oil between two wide, low sided baking trays until the oil is really hot, 10-15 mins. Very carefully add the frozen parsnips to the trays and toss in the oil, then roast for 45-50 mins until golden brown and crispy, turning over halfway through.