Nigel Slater’s winter root veg recipes

Winter is the time to dig deep for root vegetables. Perfect for parsnip and chicken soup, salsify and bacon or a kohlrabi citrus salad

Deepest winter, and the knobbly roots, the glowing carrots and pink-skinned artichokes, the fat frost-sweetened parsnips and cool green kohlrabi can all have their 15 minutes. Along with the brassicas, root vegetables are the stars of cold-weather cooking, but to my mind are still too often relegated to the side of the plate. This season, they have appeared in my kitchen as a creamy sauce, a hot terrine, a crisp salad, a main course soup and a fry-up. It is high time roots came out of the dark.