VEG BOX STARS

PARSNIPS

Often relegated to side-dish status, parsnips deserve a starring role. They have a sweet, caramel-like flavour when roasted, making them an ideal base for creamy purées or soups

recipe ESTHER CLARK photograph LOUISE HAGGER

Honey-roast parsnip soup

SERVES 4 PREP 10 mins COOK 1 hr 30 mins EASY V

800g parsnips, trimmed and halved, or quartered if large 2 tbsp olive oil 2 tbsp honey small handful of thyme sprigs, plus extra leaves to serve 60g hazelnuts, roughly chopped 20g grated parmesan or vegetarian alternative 25g unsalted butter 1 onion, sliced 2 celery sticks, chopped 1.5 litres vegetable or chicken stock 1 tsp cider vinegar 100ml double cream 1 Heat the oven to 200C/180C fan/ gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside. 2 Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.

GOOD TO KNOW fibre • 2 of 5-a-day PER SERVING 575 kcals • fat 38g • saturates 14g • carbs 40g • sugars 26g • fibre 16g • protein 10g • salt 1.1g

HOW TO STORE

Trim the tops off the parsnips and keep in the lower part of the fridge for up to two weeks. Cooked parsnips can be kept in a sealed food bag in the fridge for up to three days or frozen for up to three months.

NEW WAYS WITH PARSNIPS

If you have a glut of parsnips, try these inventive ideas

RÖSTI

Instead of potatoes, use the same amount of grated parsnips (find a rösti recipe on bbcgoodfoodme. com). Serve with smoked trout or salmon and horseradish crème

MASH

Swap out half the potatoes in your usual mash for parsnips – lightly crush them before folding with the potatoes. It’s an ideal mash topping for a rich and meaty cottage pie.

GRATIN

Layer thinly sliced parsnips in a baking dish with cheesy sauce and leeks. Top with breadcrumbs and more cheese, then bake for a special veggie side.

ROB MERRETT Stylist ESTHER CLARK | Food stylist CLOE-ROSE MANN | Shoot director

TWIST IT

HONEYROAST ROOTS SOUP This soup recipe can be used for other root veg. Simply use the same weight of peeled

and chunked carrots or celeriac

instead of the parsnips or a mixture of all three.