Usually eaten during the winter, parsnips are a root vegetable belonging to the same family as the carrot. This vegetable has a mild, sweet flavour and is best enjoyed when roasted, mashed or thinly sliced and fried to make crisps.
A warming winter soup made with parsnips and served with spicy croutons.
Rich curried parsnip soup with fennel and cumin spiced chive oil.
Crisp fillet of sea bass served with parsnip purée and a grape, chestnut and red radish dressing.
An autumnal soup of lightly spiced parsnips finished with a chive oil.
Roasted fillet steak with a creamy horseradish flavoured potato gratin with honeyed parsnips and seared foie gras.
Roasted pheasant breast with Savoy cabbage, honey glazed parsnips, bread sauce and beurre noisette.
Steamed salmon steak with a snail, parsley, caper and crouton garnish served with a winter vegetable purée of parsnip, Jerusalem artichoke and chervil root.
Roasted deer steak and foie gras served with crushed chervil, parsnip and Jerusalem artichokes and a redcurrant, red wine and pepper sauce.
Crostini of quail's egg served with parsnip puree and confit onion and apple.
Lightly seared rump steak cooked in a spiced poaching liquid served of a bed of parsnips, Jerusalem artichokes, sweet potato and swede.