Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook’s Year courtesy of HarperCollins Publishers
- 750g parsnips, peeled
- A small bunch of thyme
- 6 bay leaves
- 2 tablespoons wholegrain mustard
- 2 tablespoons cider vinegar
- 2 tablespoons runny honey
- Olive oil
- 1 x 400g tin of butter beans, drained (or 250g home-cooked)
- 200g blackberries
- 20g butter or olive oil
- 50g rye flakes or rolled oats
- 25g hazelnuts, toasted and roughly chopped
- Preheat your oven to 200 °C.
- Cut your parsnips into halves and quarters and tumble them into your largest roasting tray.
- Add a good pinch of salt and pepper, along with most of the thyme and bay.
- Mix the mustard, vinegar, honey and 2 tablespoons of oil and pour half of it over the parsnips, saving the other half for later.
- Toss everything together to coat each parsnip well, then roast in the hot oven for 25 minutes until the parsnips are beginning to turn golden.
- Then, take the parsnips out of the oven. Add the beans and blackberries and gently turn the parsnips over to mix them in. Roast for another 20 minutes.
- As the parsnips, beans and blackberries cook, heat the butter in a frying pan with the remaining thyme and add the rye flakes, chopped hazelnuts and a good pinch of salt.
- Move them around in the pan until the flakes are golden and they smell buttery and toasty, then transfer to a bowl.
- The bake is ready when the blackberries have burst and painted the golden parsnips, and the beans have crisped and popped out of their skins a little.
- Pour the rest of the mustard and honey dressing over the tray and turn everything over in it to coat each parsnip and bean.
- Sprinkle the rye and hazelnuts over the top and serve in the middle of the table with your greens.