Love 'em or hate 'em!

Parsnips.  Almost an essential to a winter roast meal as Brussels Sprouts.
 
In our house they share a similar characteristic — you love them or hate ‘em.  And in our place we do both. I love them, while Mrs F hates them.
 
If you look up recipes you’ll find that the Hairy Bikers for example, suggest that parsnips are an essential accompaniment to a roast dinner. I tend to agree, but mind you, their recipe sounds a bit special and something of a treat — roast in a honey glaze and cooked in goose fat.
 
It is a close relation of the carrot as a vegetable, although its colour is much paler, and like the carrot is usually eaten cooked, but can be eaten raw.
 
We don’t often get chance to have them at chez Ford, knowing our wildly opposing views or likes and dislikes over them, but every so often I manage to sneak one in to the roast Mediterranean vegetables which are also a favourite of mine.
 
At least, I do not share the Med veg, so I can also keep the parsnip to myself.  Or rely on friends or relatives who knowing my partiality for them, will occasionally provide me with a treat