Parsnip Recipes

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges
3 red onions, peeled and cut into 3cm-wide wedgesottolenghi
60ml olive oil
3 garlic cloves, peeled and crushed
5g picked thyme leaves
Salt and freshly ground black pepper
700g jerusalem artichokes, peeled and cut into 3cm-wide wedges
220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices
80g stilton, roughly crumbled into 1cm pieces

For the dressing
115g pickled walnuts, roughly chopped, plus 3 tbsp pickling liquor
60g walnuts, roughly chopped
15g parsley leaves, roughly chopped
2 tbsp olive oil

Cavolo nero can vary hugely from bunch to bunch in terms of how much stalk to leaf you get. If yours has an enormous stalk, buy more to get the 110g leaves you’ll need for this. And if you start with more leaf to stalk, you’ll obviously need less to start off with.

Serves eight, as a side dish.
Heat the oven to 220C/425F/gas mark 7. Put the parsnips and onions in a medium bowl with two tablespoons of oil, two garlic cloves, the thyme, half a teaspoon of salt and lots of pepper. Spread out on a large oven tray lined with greaseproof paper. Put the artichokes on a separate lined tray, mixed with a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roast both trays for 20 minutes, until the parsnips and onions are cooked and caramelised, and the artichokes are just cooked through, then tip both into a large bowl and keep warm.

Mix the dressing ingredients with a third of a teaspoon of salt and set aside until required.

Bring a medium saucepan of water to a boil, add the cavolo nero and blanch for two minutes. Drain, refresh under cold water and pat dry.

Put the final tablespoon of oil in a large frying pan on a high heat, then fry the remaining garlic clove until just starting to brown; about 30 seconds. Add the cavolo nero and an eighth of a teaspoon of salt, and fry for four to five minutes, stirring often, until it starts to brown. Add to the veg bowl and, just before serving, gently mix in the dressing. Spread out on a large platter, sprinkle over the stilton and take to the table.

Recipe from

Rooting Tooting Golden Soup by Heather Mills

To use up your root veg and make use of free space in your oven. Makes enough for four servings – the swede and carrot make this soup golden.

You will need:

1 large deep baking tray or china dish capable of holding 1 and a half litres of water and veg

Oil/vegetable spread/butter to coat the tray/dish

Sprinkle of dried herbs – oregano is my favourite and goes with most veg

Sprinkle of chilli pepper

Seasonal root veg like a swede, carrots, parsnips, plus a leek and an onion (and small potato to thicken)

1 Vegetable stock cube (low salt, gluten free) or a heaped tablespoon of stock powder

1 large pan to reheat soup


Wash, peel and cut vegetables into chunk – swede, carrots, parsnips, onion, leek, potato.

Put the oil/vegetable spread/butter into the tray/dish and heat in the oven until melted.

Add the vegetables and coat in the melted fat, sprinkle herb and chilli pepper over.

Put into the oven and cook through until skewer goes in easily.

Allow to cool.

Add stock cube dissolved in one and half litres of hot water to vegetables and stir.

Blitz with hand stick blender, or put through food processor in portions until all done.

Reheat in pan or when cool freeze as required.

Parsnip & Potato Rosti


200g potatoes , peeled and grated

200g small parsnips , peeled and gratedParsnip rosti

1⁄2 onion , grated

2 sprigs thyme , leaves stripped

25g butter , melted plus extra for frying


Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix.

Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown and crisp underneath. Flip the rösti out onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through.

Divide into two and serve.

Recipe from