Baked Parsnips


This is a warming winter dish from England.

Parsnips are reputedly better after a frost and this recipe makes the most of their juicy sweetness.

These quantities make 6 generous ("moreish") portions of this popular recipe.

This recipe contains the following types of ingredient: plants and fungi.


1 kg
organic parsnips
medium onion
250 g
cloves garlic
15 ml
FAIRTRADE olive oil
15 ml
sunflower oil
salt and freshly ground FAIRTRADE black pepper
100 gm
frozen broad beans
25 ml approx



Wash and peel the parsnips. Skin the onion and garlic and chop medium to fine. Cut the mushrooms into quarters or smaller.

De-frost the beans by covering them in boiling water (in a bowl) for a few minutes.

Juice half of the lemon and slice the other half.


Cut the parsnips into chunks and cook them in boiling water until easily penetrated with a kitchen knife (about 20 minutes).

Meanwhile fry the onions and garlic in the sunflower oil for a few minutes until the onions start to turn translucent.

Add the mushrooms and continue to cook for a few minutes. Add a little more sunflower oil if the pan starts to dry out.

Once the parsnips are cooked, drain and mash them with the lemon juice. You may wish to add a little oil or margarine to the mash to give a creamy consistency.


Gently fold the mushrooms and onions into the parsnips and then fold in the beans.

Turn the parsnips mixture into a greased baking dish and sprinkle the breadcrumbs over the top in a thin, even layer.

Drizzle a little olive oil over the breadcrumbs and decorate with the remaining lemon slices.

Bake in the oven at gas mark 5 (190 °C; 375 °F) for 20 minutes.

To serve

Serve hot as a side dish to a stew, or as a vegetarian / vegan main course.