Jane Baxter's creamed parsnips with roasted winter vegetables and walnuts recipe

The parsnip also works well as a dip, while the dressing is fab on ­summer veg – try fennel or green beans. The list of veg for roasting is just a guide: use whatever you fancy. Serves four. For the creamed parsnips 1kg parsnips 500ml milk 3 cloves garlic, peeled and crushed Juice of 1 lemon 50g ground almonds 100ml olive oil Salt and pepper For the walnut dressing 1 clove garlic, peeled and crushed 1 dssp honey 1 tsp Dijon mustard 3 tbsp good red-wine vinegar 100ml sunflower oil 1 tbsp walnut (or sesame) oil 50 toasted walnuts, roughly chopped For the roast winter veg 200g black kale 300g purple sprouting broccoli, trimmed and cut into 3-4cm pieces ½ small cauliflower, cut into florets 3 tbsp olive oil Salt and pepper 1 clove garlic, peeled and sliced thin Vegetarian parmesan (try Bookhams' Not Just A Pasta Cheese ) Chopped parsley Heat the oven to 170C/335F/gas mark 3. Peel the parsnips, cut into 1-2cm pieces and cook in the milk until soft. Purée in a food processor, along with the garlic, lemon and almonds, then add the oil and a little cooking liquor until it's the desired consistency. Taste, season and keep warm. Whisk the garlic, honey, mustard, vinegar and oils (or blitz them in a food processor), add the walnuts, season generously and set aside. Rip the leaves from the central rib of the kale, blanch in boiling, salted water for three minutes until tender, then drain, refresh and squeeze out any excess moisture. Toss the other vegetables in oil, season and roast ­uncovered until slightly browned and tender – around 15 minutes. Sauté the garlic in a little oil for a few minutes without browning, add the kale, season and braise for two or so minutes. Add the roast veg, toss in the dressing and serve on a mound of creamed parsnip. Sprinkle parmesan and parsley on top. • Jane Baxter is chef at Riverford Field Kitchen , Riverford Farm, Wash Barn, Buckfastleigh, Devon.