6 ways with parsnips

Creamy parsnip and cashew soup

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Serves 4

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Heat 2 tbsp olive oil in a large pot over a medium-high heat. Add 1 chopped onion and cook for 5-6 minutes. Peel and chop 4 large parsnips and add to the pot along with 3 crushed garlic cloves and some salt and pepper. Cook for 5-6 minutes, stirring occasionally. Make up 1.5l hot vegetable stock and add a splash to the pot. Allow to bubble for one minute, scraping up any sticky bits from the bottom of the pan using a wooden spoon. Add 60g raw cashew nuts and the remaining stock and bring to a boil. Lower to a simmer and cook for 40-45 minutes until the parsnips and garlic are very tender, and cashews are plump. Add 50ml olive oil and the juice of ½ a lemon. Use a stick blender to whizz until smooth. Season to taste and sprinkle with snipped fresh chives, to serve.

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Parsnip and potato mash

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Serves 6-8 as a side

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Peel and roughly chop 3 large potatoes and 3 large parsnips. Combine in a large pot and add 450ml vegetable stock. Bring to a boil, cover and then reduce the heat to a simmer. Cook for 45-50 minutes or until the parsnips are very soft. Add 60g butter (or non-dairy butter substitute) to the pot and use a potato masher to mash everything until smooth. Stir in 2 finely chopped spring onions and season to taste with salt and pepper.

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Roasted parsnip and pear salad

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Serves 4-6

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Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper. Peel and chop 4 medium parsnips and place in a bowl. Peel, core and chop 3 pears and add to the bowl. Add 1 tbsp olive oil, 2 tbsp fresh thyme leaves and some salt and pepper and toss to coat. Transfer to the prepared baking tray and roast for 30-40 minutes or until the parsnips are fork-tender. In a bowl, whisk together 60ml apple cider vinegar, 60ml olive oil, 1 tbsp Dijon mustard, 1 tsp fresh thyme leaves and some salt and pepper until well combined. Pour the dressing over the roasted pears and parsnips and serve immediately.

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Roasted parsnips

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Serves 4-6

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Preheat the oven to 220˚C/200˚C fan/gas mark 7. Peel 1kg parsnips, then cut into evenly sized sticks around 1cm thick. Place in a large bowl and toss with 2 tbsp olive oil and some salt and black pepper. Spread the parsnips out on a baking tray in a single layer. Roast for 20-25 minutes until the edges of the parsnips are starting to turn golden brown. Toss the parsnips and rotate the tray, then roast for another 10-15 minutes until tender and golden. Serve immediately.

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Parsnip purée

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Serves 4

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Peel 600g parsnips, quarter them lengthways and remove any tough, woody core. Chop into large chunks, place in a pan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until completely tender. Drain, reserving the cooking water. Transfer to a blender and add 30g butter, 3 tbsp double cream, 2 tsp fresh thyme leaves, a pinch of salt and a generous crack of black pepper. Process to a thick purée, adding a splash of cooking water to loosen it, if you like, but it's best when thick enough to hold its shape. Check the seasoning and serve straight away.

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Parsnip, potato and lentil curry

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Serves 4

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Heat 2 tbsp vegetable oil in a large pan over a medium heat and cook 1 chopped onion for 3-4 minutes until softened. Add 700g peeled, chopped potatoes, 4 peeled and chopped parsnips and 2 peeled and sliced carrots. Turn the heat to medium-high and cook for 6-7 minutes until the vegetables are golden. Add 2 crushed garlic cloves and 1 tbsp tomato purée and cook for one minute. Stir in 2 tbsp curry powder and 1l vegetable stock, then bring to the boil. Reduce the heat and add 200g red lentils. Cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened. Stir in a handful of chopped fresh coriander and season to taste. Ladle into bowls, top with dollops of natural yoghurt and some extra coriander and serve with naan.