Prep Cook Serves 10 min 20 min 4
500g parsnips – piccolo (baby) parsnips, if you can find them
A pinch each of salt and black pepper A drizzle of honey
1 head radicchio, leaves torn into pieces the size of a credit card
2 ripe conference pears, sliced into wedges 150g tangy blue cheese such as Stilton or Roquefort, crumbled into pieces
1 large handful rocket or watercress
1 small handful flatleaf parsley, chopped 1 handful walnuts, lightly toasted
For the dressing 100ml vegetable oil 50g dijon mustard 50ml olive oil 30ml cider vinegar 30ml honey
Heat the oven to 180C (160C fan)/gas 4. If you are using piccolo parsnips, there’s no need to peel or chop them. If you didn’t manage to track them down, regular parsnips will work just as well: just peel and chop into thick wedges.
Toss the parsnips in a glug of olive oil, some salt, pepper and honey, and roast until golden, slightly crisp and caramelised – 15-20 minutes.
Now, make the dressing. In a large mixing bowl, gradually whisk the oils into the dijon mustard.
As it thickens, add the vinegar, then the honey. It should be thick and glossy.
While the parsnips are still warm, toss with the radicchio, pear, cheese, leaves, parsley and walnuts, then gently fold through a couple of spoonfuls of the dressing so everything is coated (you might not need all the dressing).
Check the seasoning and serve. Works well as a light meal, or as an accompaniment to other dishes. Prep Cook Serves 5 min 25 min 4 as a side
600g parsnips, peeled and sliced into wedges (or use baby parsnips if you can find them)
1 dssp honey
½ tsp cumin seeds ½ tsp coriander seeds ½ tsp sea salt Olive oil
1 handful blanched hazelnuts, roughly chopped
1 tsp za’atar
1 handful parsley leaves, finely chopped Zest of 1 lemon
Heat the oven to 180C (160C fan)/gas 4. Toss the parsnips in the honey, cumin, coriander, salt and a drizzle of olive oil.
Put in a baking tray and roast for 20 minutes, until the parsnips start to colour.
Remove from the oven, give the tray a good toss, then throw in the hazelnuts. Roast for another six minutes, until the hazelnuts are golden and the parsnips are beginning to caramelise and cook through. Remove from the oven, then mix in the za’atar, parsley and lemon zest. Check the seasoning and serve.