Mashed Parsnips and Potatoes

Serves 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives
Directions
Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

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Roast Potatoes, Parsnips, and Carrots

Serves 6

1.2 kg potatoes
6 parsnips
6 carrots
1 bulb garlic
3 sprigs fresh rosemary
sea salt
freshly ground black pepper
olive oil
To prepare your vegetables:
If you're cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6. Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
To cook your vegetables:
Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side. Fluff up the potatoes in the colander by shaking it around a little – it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking. Add the garlic and rosemary leaves. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Put them into the preheated oven for about 1 hour, or until golden, crisp and lovely. Serve immediately, with your roast dinner and your gravy.

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Roasted Parsnips and Carrots

Serves 4

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 425 degrees F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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Roasted Parsnips with Parsley

Serves 4

2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices

2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
2 tablespoons (1/4 stick) butter
2 teaspoons finely chopped fresh Italian parsley

Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

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French Lentil Soup with Turnip, Parsnip, and Quelites

Serves 4
1 tbsp olive oil
1 large onion, diced
2 large carrots, scrubbed but not peeled, chopped
2 large celery stalks, chopped
1 turnip, peeled and chopped
2 large parsnips, peeled and chopped
1 clove garlic, minced
1 dried bay leaf
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp crushed red chili flakes
1 cup dry white wine (optional)   
1 cup French green lentils (lentilles du puy) 
1/3 cup tomato paste
6 cups water (or stock)
5 to 6 cups quelites (clusters of leaves only, no stems)
sea salt and black pepper
Before you start cooking, clean the quelites. Pick the soft leaves off the thick stems (discard the stems) and wash them well. The leaves can be extremely sandy.  
Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, turnip, and parsnips to the pot and cook, stirring often, for about 8 to 10 minutes or until the vegetables are soft and the onions are translucent. Add the bay leaf, oregano, cumin, chili flakes and garlic to the pot and cook for another 30 seconds but do not let the spices or garlic burn. 
If using, add the wine and deglaze the pan, scraping up any browned bits. Cook for a few more minutes until the wine has slightly reduced. 
Rinse the lentils well and add them to the pot along with the tomato paste and water (or stock). Turn the heat up to medium-high and bring the soup to a boil. Then reduce the heat to medium low and allow the soup to simmer uncovered for about 20 to 25 minutes. Taste the lentils for doneness and be sure not to overcook them. If the soups dries out too much as it cooks, add another 1/2 cup or so of water, as necessary, but a thick consistency is best.
Near the end of the cooking time, add the quelites to the pot. They only require a few minutes of cooking time and will reduce considerably as they wilt down.  
Take the soup off the heat and stir in the juice of half a lemon. Taste for seasoning and add in sea salt and cracked black pepper, to taste. Allow the soup to cool slightly and serve with additional lemon juice.
It will keep in the fridge for a few days and will only get better with time as the flavors develop. For long-term storage, freeze individual portions for up to 1 month. 
Note: Do not add salt until the lentils are fully cooked through. Adding salt too early in the cooking process ruins their texture. In fact, for the best texture and flavor, be sure to use French green lentilles du Puy. (I also do not recommend substituting canned or frozen lentils because they tend to be mushy). The lentilles du Puy are worth the investment and you should have plenty left over to make salads such as this one by David Lebovitz. 
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Red Quinoa & Roasted Root Vegetable Salad

1 medium turnip
2 medium orange carrots
2 medium parsnips
6 baby yellow carrots
2 inch piece of fresh ginger
2 Tbsp oil olive
1 orange
1/2 lemon
3 Tbsp avocado oil
1 Tbsp honey
1 cup red quinoa
 salt
freshly ground pepper
Preheat oven to 400º.
Prepare vegetables: Cut off tops of baby carrots, reserving half of stalks and fronds. Wash carrots with vegetable brush. Wash and peel parsnips and turnips. Cut orange carrots, parsnips (remove hard core if desired) and turnips into 1/2 inch cubes. Leave baby carrots whole. Place all vegetables on large baking pan. Mince ginger, tossing 1/2 of minced ginger and 2 Tbsp olive oil with vegetables on baking pan. Place in reheated oven. Setting timer to 15 minutes. In the meantime bring to boil 2 cups of water in 2 quart saucepan. Once water is boiling add 1 cup of red quinoa, reduce heat to low and cook for approximately 15 minutes or until quinoa has absorbed all of water. Remove from heat, keep covered and let sit for 10 minutes then fluff with fork. After vegetables have roasted for 15 minutes stir and place back in oven roasting until tender when pierced with fork and caramelized about 15 more minutes. In the meantime make dressing. Juice 1 orange and 1/2 lemon. Mix citrus juices with avocado oil and honey, whisking to combine. Add remaining minced ginger, season with salt and pepper to taste. Wash reserved stalks and fronds of baby carrots. Dice stalks, reserve fronds for garnish. Once vegetables are roasted and quinoa is ready, assemble salad. Combine chopped vegetables, diced carrot stalks, and quinoa mixing to evenly distribute vegetables. Pour dressing over salad, stirring to combine. To serve place salad on plate, followed by 3 baby carrots per plate, additional shaved ginger if desired, and carrot fronds.
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