For many, parsnips are a key component of Christmas dinner. These starchy root vegetables are primarily harvested in winter, as low temperatures increase the activity of certain enzymes, such as alpha-amylase, leading to the formation of sugars, making the parsnips sweeter and tastier. The Maillard reaction occurs during roasting and produces hundreds of products, a small subset of which contribute to flavour, aroma and colour. For example, furanones have been linked with a sweet, caramel-like flavour, while melanoidins, brown polymeric substances, contribute to colour.

Will parsnips feature on your plate this Christmas?!