Parsnip

Parsnip soup with truffle and hazelnuts

Roast a few thin wedges of parsnips in a 180°C oven for 25 minutes and serve on the side for some extra crunch.

Roasted, mashed or blitzed into a soup, the root vegetable reveals its full, nutty glory.

Yesterday's roast becomes today's bubble and squeak.

Creamy and comforting, with just a hint of spice.

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

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