For the parsnips

900 g parsnips, peeled and cut into large pieces
20 ml cooking oil
50 g honey
salt and freshly ground black pepper to season

For the leeks

900 g leeks, washed and cut into thick slices
20 ml cooking oil
salt and freshly ground black pepper to season
150 ml creme fraiche
freshly grated nutmeg

Serve with roast turkey and Brussels sprouts

For the parsnips. Pre-heat the oven to 200ºC, gas mark 6. Heat the oil in a roasting tin over a moderate heat. Add the parsnips and turn them to coat them with oil, season with the salt and pepper. Roast in the oven for 45 minutes, turn the parsnips once during this time. Remove from oven, dribble the thin honey over the parsnips and return to oven for about 15 minutes or until golden brown.
Start preparing the leeks while the parsnips are in the oven. Cook the leeks in boiling water for 10 minutes then drain and plunge them into cold water. Leave in the cold water for 5 minutes, drain and shake off excess water. Put the leeks into a food processor to rough chop them. Remove half and then process the remainder to a smooth consistency. Use a piece of kitchen paper to spread the oil over the surface of the frying pan. Put the pan over a high heat, add all the leeks and the creme fraiche and stir over a high heat. Turn into a hot serving dish and sprinkle with a little grated nutmeg.

These vegetables make an ideal accompaniment to roast turkey plus a rich turkey gravy and roast potatoes for a substantial winter meal. Add brussels sprouts for colour and extra health benefits.