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.