Sautéed Spiced Parsnips and Mushrooms

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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 oz chestnut mushrooms
  • 2-3 large cloves garlic
  • 5 cm/2 in piece fresh ginger
  • 1 fresh red chilli
  • 50 g/2 oz butter
  • 2 tablespoons groundnut oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 teaspoons fennel seeds
  • generous handful fresh coriander leaves
  • salt


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 seeds and stir for 1 minute. Next add the parsnips and stir for 5-8 minutes, until just beginning to soften. Then add the mushrooms, garlic, ginger and chilli and stir for another 5 minutes or until the mushrooms are cooked. Remove from the heat and add salt to taste. Roughly chop the coriander leaves, just before serving, stir them into the mixture and turn into a heated serving dish.