Parsnips have a delicious nutty flavour which is more evident when roasted. There is no need to peel them - the skin lends a wonderful flavour to the salad.
2 medium parsnips, washed and sliced Grapeseed or light olive oil Salt and ground black pepper 50g walnuts 4 handfulsassorted salad greens 125g blue cheese Dressing 1 tsp Dijon mustard 1 tsp whisky 2 Tbsp light olive oil 2 tsp sherry or honey vinegar Salt
1. Preheat oven to 200C. Toss parsnips in enough oil to lightly coat, then season. Spread out on an oven tray and roast for 30 minutes, stirring occasionally, until golden.
2. After parsnips have been cooking for 25 minutes, add walnuts and cook for the remaining 5 minutes.
