Sautéed Mushrooms and Parsnips with Garlic Parsley Crumb

  • Prep time 15 mins
  • Cook time 20 mins
  • Serves 2
sauteed mushrooms


  • 4 parsnips, peeled and chopped into 2cm pieces
  • 2 tbsp rapeseed oil
  • 200g of mushrooms (100g each of shiitake and oyster mushrooms an ideal option)
  • ¼ savoy cabbage
  • 1 clove garlic
  • 1 tbsp chopped, fresh thyme
  • 1 tbsp cider vinegar
  • 40g toasted hazelnuts, halved
  • Halen Môn Sea Salt and black pepper


  • 1 tbsp olive oil
  • zest of 1 lemon
  • 2 garlic cloves, finely chopped
  • 2 tbsp parsley, chopped

A warm salad which can be served as main course for vegetarians or vegans or as a side dish with meat.

Serves 2


  1. Par boil the parsnips for 10 minutes in salted water. Drain and put to one side.
  2. To make the crumb, combine all the ingredients together in a bowl.
  3. Melt the butter in a large frying pan and sauté the parboiled parsnips until browned all over.
  4. Add the chopped garlic, thyme and mushrooms and fry for 2 minutes before adding the savoy cabbage and fry until the mushrooms are softened.  Take off the heat and splash in the cider vinegar.
  5. To serve, top with the parsley crumb and sprinkle the hazelnuts on top.