Scottish winter has very little to recommend it, but, just to show what a bright little ray of Southern sunshine I am, I will focus on one (small) consolation: parsnips.
This lowly root vegetable was happily looked over once the potato came to stay, centuries ago, and in Spain we fell for spuds so hard that parsnips are only given to horses. A big pity, because they are very good. You can make Jane Grigson´s famous curried parsnip soup, or you can use some in your mashed potato, but to me where they shine is in the roasting pan.
Because of their shape, they are perfect for roasting. If you cut a parsnip in four lengthwise you end up with three textures. Coated in a very little oil, dusted with salt and roasted for about half an hour in a very hot oven, the thin tip almost chars, the middle bit is chewy, and the thick base fluffy. This is the best of all worlds.
The great thing is that you can also roast potato or sweet potato wedges, carrots or pumpkin. And nobody says you should keep chicken parts or sausages out of the oven.
And you´ll have heated up the kitchen so beautifully that you won´t even notice, behind misted up windows, that it´s been dark for hours.
(The drawing has nothing to do with anything, but I feel there aren´t enough images of Soviet space dogs in our every day life).