Parsnip Mushroom Salad Recipe
© Lots of Veggie Cookbook
5 February 2026
5 February 2026

Recipe: Parsnip and mushroom salad

In the cookbook Lots of Veggie Hugh Fearnley-Whittingstall's "Fresh" cookbook is all about creating delicious dishes with... lots of veggies. This cookbook features 100 delicious seasonal recipes, each one delicious and surprising. Especially in the colder months, vegetables like parsnips and pumpkin are wonderful to work with. This parsnip and mushroom salad is perfect for serving warm from the oven! Happy cooking!

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Recipe: Parsnip and mushroom salad

You need:
600-700 g parsnips, peeled, cut into pieces
2 medium onions, thinly sliced
2 tbsp olive or rapeseed oil
250 g chestnut mushrooms, quartered (or 6-8 pieces if very large)
100 g walnuts
2 large cloves of garlic, thickly sliced
100 g lettuce leaves
75 ml cloudy apple juice
2 tbsp balsamic vinegar
Sea salt and black pepper
Extra virgin olive oil, for topping

Additional supplies for cooking:
Roasting pan

Parsnip and Mushroom Salad Recipe: How to Make It

  1. Preheat the oven to 190°C/gas mark 5.
  2. Divide the parsnip pieces and onion wedges over a large roasting pan (which can also be cooked on the stovetop). Add 2 tablespoons of oil and some salt and pepper and stir. Bake for 30 minutes.
  3. Add the mushrooms, walnuts and garlic, stir and return to the oven for 15-20 minutes or until all the vegetables are cooked through and nicely coloured and the nuts are nicely browned (but not burnt).
  4. Arrange the lettuce leaves on a large, flat platter. Spoon the hot, sautéed vegetables over them (the lettuce leaves will wilt a little, which is precisely the intention). Place the roasting pan over low heat and pour in the apple juice.
  5. Simmer gently for a few minutes, scraping up any burnt bits from the bottom of the roasting pan with a spatula. Once the juices have reduced by half, remove the roasting pan from the heat. Stir in the balsamic vinegar and then immediately drizzle the dressing over the salad.
  6. Drizzle with some extra virgin olive oil, sprinkle with salt and pepper, and serve immediately.

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