- 1 parsnip
- 6 baby carrots
- 2 cooked beetroot (not in vinegar)
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp butter
- 1 garlic clove, finely chopped
- 1 sprig thyme
- 1 tbsp clear honey
- 1 tbsp red wine vinegar
- bunch watercress
- 100g/3½oz shelled walnuts
- 1 garlic clove, finely chopped
- 50ml/1¾fl oz olive oil
- salt and freshly ground black pepper
- squeeze lemon juice, to taste
- 4 tbsp crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp grated fresh horseradish root
- ½ lemon, juice only
- Preheat the oven to 200C/390F/Gas 6.
- For the winter vegetables, peel the parsnip and chop each one into six lengthways. Trim out the core with a sharp knife.
- Peel the carrots and chop each one into six lengthways. Peel the beetroot and chop into quarters.
- In a large pan, heat the olive oil, then add the parsnips and carrots and fry for two minutes until the vegetables begin to colour.
- Add salt and freshly ground black pepper, to taste, along with the butter, garlic and thyme. Fry for a further 5-6 minutes, or until the vegetables are tender all the way through. Add the beetroot, honey and vinegar to the pan and warm the beetroot through. Set aside, keeping the vegetables warm.
- For the walnut paste, place the walnuts on a baking tray and roast them in the oven for five minutes. Remove the walnuts from the oven and rub them with a clean cloth to remove the skins. In a pestle and mortar, grind the peeled walnuts together with the garlic and olive oil. Season, to taste, with salt, freshly ground black pepper and lemon juice.
- For the horseradish dressing, mix together the crème fraîche, mustard, grated horseradish and lemon juice and season, to taste, with salt and freshly ground black pepper.
- To serve, spread the walnut paste on two plates and arrange the vegetables on top. Garnish with watercress and drizzle the horseradish dressing over.