More ways with parsnips
Warming winter parsnip salad
(below) Peel and cut 4 parsnips, 3 carrots and 3 beetroots into chunks, toss in olive oil and roast in a hot oven with rosemary and thyme for about 25 minutes. Add a microwaveable sachet of mixed whole grains to the vegetables and stir well. Add a squeeze of lemon, a handful of fresh herbs (such as parsley and basil) and seasoning, then spoon into bowls. Top with a harissa-smeared grilled chicken breast and a dollop of tzatziki.
Parsnip-and-cauliflower curried soup
Break half a cauliflower into florets and arrange on a baking sheet with 3 peeled and chopped parsnips and a chopped red onion. Drizzle with olive oil, sprinkle with a teaspoon each of turmeric and garam masala plus a couple of pinches of cinnamon and roast in a moderate oven for 20 minutes. Transfer to a saucepan, add enough chicken stock to cover and simmer gently. Blitz with a stick-blender until smooth, then top with a dollop of yoghurt and a scattering of mixed seeds.
Roasted pork belly with parsnips and apples
Combine 2tbspn fennel seeds, a handful chopped parsley and sage and a glug of olive oil, mix well and brush over the skinless side of a pork belly. Season the belly generously, then roll, tie and roast in a moderate oven for 3 hours. Peel 6 parsnips, cut them into quarters lengthways, toss them in olive oil and add to the roasting dish 40 minutes before the pork is done, followed by 4 cored and chopped apples 20 minutes before. Serve with pan juices.