Tart London: How to make roast parsnip soup with prosciutto and walnuts

The poor old parsnip has a pretty hard time. It is seen as a vegetable just for Christmas, as well as being the ‘Marmite’ of root veg: you either love it or you hate it. We love parsnips, with their sweet, earthy flavour, and the wonderful nutmeg spiciness they take on when cooked. We had our first harvest last autumn, which wasn’t the biggest success. It turns out that parsnips are really difficult to grow. Apparently, the thing to do is ignore the instructions on the seed packet for February sowing, because you get a better crop if they are sown in April.

Once you’ve got your parsnips, there are plenty of ways to use them. We like baking with them, for example. Carrot cake has been in the limelight for too long — why not try using parsnips instead? Another of our favourite ways to use them is simply roasted, with plenty of butter or oil and salt. Nigella Lawson adds a dash of maple syrup to her roots, while Jamie Oliver suggests honey and thyme.

This is a super-easy recipe, and for once you don’t have to pre-boil the parsnips. It feels rather luxurious with its earthy depth, which is perfectly balanced with the crispy prosciutto and walnuts. It’s a warming, comforting dish and ideal for a crisp March evening.

2 parsnips

1 leek

4 garlic cloves

2 red chillies

A few sprigs of thyme

A drizzle of olive oil

A large glass of white wine

500ml vegetable stock

Salt and pepper to season

To finish

3-4 slices of prosciutto

Handful of walnuts

2 tbsp parsley, chopped