Directions

1. Step 1

   Preheat the oven to 230°C.

2. Step 2

   Toss the parsnip on a baking tray with some oil and a little salt and place in the oven to roast for 20 minutes, turning half way through.

3. Step 3

   In a large pot on medium-high heat, place the oil and bring it to temperature. Add the onions and cook with a little salt until brown. Add the garlic and cook for a further 3 minutes. Add the white wine and cook for 3 minutes again. Then add the fennel to the pot, along with the thyme sprigs, bay leaf, and a little more salt. Add the vegetable stock, bring to a boil, then reduce to a simmer and cook until the fennel is soft.

4. Step 4

   In the meantime, mix the dressing ingredients together and set it aside.

5. Step 5

   While the oven is cooking the parsnips, place the hazelnuts on a baking tray and place them in the oven for 5 minutes. Be careful though, as this oven is very hot with the parsnips and the nuts can easily burn! Take them out and place them in a tea towel, then smash them with a rolling pin to make a nice hazelnut crumble. While they are still warm, place them in a bowl with the oil and the spices, and mix them together to stick.

6. Step 6

   Once the parsnips are done in the oven and are nice and roasty add all of it to the pot (reserving a few pieces for garnish!) and with a stick blender, blend everything, adding a little more water if it is becoming too thick.

7. Step 7

   Portion into bowls, and top with a few roast parsnips, a handful of hazelnuts, and a drizzle of the dressing! And finish it off with a sprinkling of chopped spring onion :)