Make this parsnip and hazelnut salad for a hearty yet healthy main, then also check out our waldorf salad recipe.


  • 4 medium (these need to be fresh parsnips, firm ones or they won’t ribbon!)
  • 1 tbsp butter, melted
  • olive oil
  • 50g hazelnuts, roughly chopped
  • 1 apple
  • 4 tbsp red wine vinegar
  • 2 tbsp honey
  • hazelnut oil
  • 1 pack rocket


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Peel the parsnips and then use a potato peeler or mandolin to shave them into thin strips, mind your fingers and throw away the woody cores. Put the parsnips in a bowl and add the butter, 1 tbsp olive oil and some salt and toss them until they're coated. Tip them onto a large baking sheet, spread them out well and cook for 15-20 minutes, or until they're crisp and turning golden. Turn them over a couple of times as they cook. Tip the hazelnuts onto the sheet for the final couple of minutes.

  • STEP 2

    Meanwhile, core and finely slice the apple and put it in a bowl with the red wine vinegar (use the parsnip bowl). Add the honey and 2 tbsp hazelnut oil, and stir everything together. Season well.

  • STEP 3

    Toss the rocket with the apple slices and dressing, tip it onto a plate and scatter with the parsnip and hazelnuts.

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Lulu GrimesManaging editor

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