Four recipes for Christmas parsnips | Nicholas Balfe (2024)

Parsnip gratin with sage, bacon and mustard (pictured above)

Prep 15 min
Cook 30 min
Serves 4 as a side or as a light main course

This is a great accompaniment to a Sunday roast, but works just as well as a main course in its own right – serve with greens or a salad on the side.

1.5kg parsnips, peeled and sliced lengthways into halves or quarters (depending on size)
Salt and black pepper
Olive oil
1 knob butter (about 20g)
1 large onion, peeled and finely sliced
2-3 garlic cloves, peeled and finely chopped
6 sprigs thyme, leaves picked
250g smoked bacon lardons
300ml double cream
100g wholegrain mustard
A few gratings nutmeg
12 sage leaves
1 handful breadcrumbs (optional)
1 handful cheddar or parmesan, grated

Heat the oven to 180C (160C fan)/350F/gas 4. Put the parsnips in a large pan of cold water and add a generous pinch salt. Gently bring to a boil, then simmer for six to eight minutes, until just tender. Drain and set aside.

Heat a glug of oil and the butter in a large heavy-based saucepan, and gently saute the onion, garlic and thyme over a medium heat. When the onions begin to soften (five to 10 minutes), add the lardons, and continue to cook until the bacon browns slightly and the fat runs. Taste for seasoning, remove from the heat, and add the cream, mustard and nutmeg.

Arrange the parsnips cut side down in an ovenproof dish, and cover with the sauce. Top with the sage leaves, breadcrumbs (if using), and cheese, then bake for 20 minutes, until bubbling and golden brown.

Parsnip, pear and radicchio with blue cheese salsa

Parsnips have an earthy, robust sweetness that goes brilliantly with rich blue cheese and the bitter twang of radicchio.

Prep 10 min
Cook 20 min
Serves 4

500g parsnips – piccolo (baby) parsnips, if you can find them
Olive oil
A pinch each of salt and black pepper
A drizzle of honey
1 head radicchio, leaves torn into pieces the size of a credit card
2 ripe conference pears, sliced into wedges
150g tangy blue cheese such as Stilton or Roquefort, crumbled into pieces
1 large handful rocket or watercress
1 small handful flatleaf parsley, chopped
1 handful walnuts, lightly toasted

For the dressing
100ml vegetable oil
50g dijon mustard
50ml olive oil
30ml cider vinegar
30ml honey

Heat the oven to 180C (160C fan)/350F/gas 4. If you are using piccolo parsnips, there’s no need to peel or chop them. If you didn’t manage to track them down, regular parsnips will work just as well: just peel and chop into thick wedges.

Toss the parsnips in a glug of olive oil, some salt, pepper and honey, and roast until golden, slightly crisp and caramelised – 15-20 minutes.

Now, make the dressing. In a large mixing bowl, gradually whisk the oils into the dijon mustard. As it thickens, add the vinegar, then the honey. It should be thick and glossy.

While the parsnips are still warm, toss with the radicchio, pear, cheese, leaves, parsley and walnuts, then gently fold through a couple of spoonfuls of the dressing so everything is coated (you might not need all the dressing).

Check the seasoning and serve. Works well as a light meal, or as an accompaniment to other dishes.

Parsnips with hazelnuts and za’atar

Prep 5 min
Cook 25 min
Serves 4 as a side

600g parsnips, peeled and sliced into wedges (or use baby parsnips if you can find them)
1 dssp honey
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp sea salt
Olive oil
1 handful blanched hazelnuts, roughly chopped
1 tsp za’atar
1 handful parsley leaves, finely chopped
Zest of 1 lemon

Heat the oven to 180C (160C fan)/350F/gas 4. Toss the parsnips in the honey, cumin, coriander, salt and a drizzle of olive oil.

Put in a baking tray and roast for 20 minutes, until the parsnips start to colour.

Remove from the oven, give the tray a good toss, then throw in the hazelnuts. Roast for another six minutes, until the hazelnuts are golden and the parsnips are beginning to caramelise and cook through. Remove from the oven, then mix in the za’atar, parsley and lemon zest. Check the seasoning and serve.

Sautéed parsnip with mushrooms and salsa verde

Prep 15 min
Cook 20 min
Serves 2

Put the parsnips in a large pan of salted cold water, bring to a boil, and simmer for eight to 10 minutes, until tender. Drain and set aside.

Meanwhile, make the salsa verde. Mix the garlic, anchovies (if using),

dijon, capers, cornichons and herbs in a large bowl. Gradually whisk in the olive oil, then 50ml water and the vinegar. The dressing should have a loose consistency, but feel more like a thick sauce than a thin liquid.

Melt the butter in the oil in a large frying pan or skillet over a medium-high heat and leave to bubble slightly. Add the parsnips and leave to colour in the pan, stirring now and then. When the parsnips have browned a little on two sides, add the mushrooms, garlic and thyme. Stir to mix, then leave to sizzle a little in the pan and toss again. When the mushrooms begin to soften, add the vinegar and take the pan off the heat.

Mix in a spoonful of the salsa to the pan, toss, check the seasoning, and serve with more salsa spooned on top.