Creamy parsnip and cashew soup
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.
Parsnip and potato mash
Serves 6-8 as a side
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.
Roasted parsnip and pear salad
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.
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.
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.
Parsnip, potato and lentil curry
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.