The idea of mixing tender vegetables with crisp golden breadcrumbs is nothing new but how about using gingerbread instead? It adds a superb, spicy-sweet flavour to the parsnips. Be sure to use a fairly dry, Continental-style gingerbread rather than a sticky ginger cake.
Place the parsnips in a saucepan, pour over the chicken stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes or until tender. Drain and keep warm.
Heat the butter in a pan, add the ginger, cinnamon, ground coriander and nibbed almonds and fry for 2 minutes. Stir in the gingerbread and fresh coriander. Add the cooked parsnips and toss gently together, then season to taste and serve.