I think allotment growers hold parsnips in much higher regard than the general population. Indeed, I remember sowing my first parsnip seeds at the allotment and thinking whether it was worth the effort, crouching down in wet spring weather, fumbling to separate the seeds between my fingers.
A few years later I am totally converted. Our Sunday roast dinners simply would not be the same without our roast parsnips, and they also make delicious soups.
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