Peeling parsnips is usually nonsense.

The skin contains flavour and helps with crispy roasting. It took Jamie Oliver 25 years to figure that out, as he himself confessed.

The rule is simple: thin, blemish-free skin? Brush it under the tap and you're done. Thick, tough skin from an older specimen? Then peel it, as thinly as possible.

Photo: pear-parsnip soup with parsnip crisps. Recipe in the ‘Maak pastinaak’ edition.