Sautéed Spiced Parsnips and Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I prefer to serve this with the turkey instead of rather dried-up roast parsnips. Both parsnips and mushrooms go wonderfully well with spices and garlic and will liven up the slightly bland taste of the bird.


  • 675 g/ lb small parsnips
  • 225 g/8


Top and tail the parsnips, then peel them and cut into 1.25cm/½in pieces. Slice the mushrooms across thinly. Peel the garlic and ginger and chop together finely. Cut open the chilli under running water and discard the seeds and stem, then slice across as thinly as possible.

Melt the butter with the oil in a large, deep sauté pan over a medium heat. Add the ground spices and the fennel s