Photograph: Jonathan Gregson
- 1.5 kg parsnips
- 3 red onions
- 90 ml olive oil
- 6 tbsp sultanas
- 3 tbsp red wine vinegar
- 3 tbsp pine nuts
- a large handful of flat-leaf parsley leaves
Fill a large pan with a steamer attachment with water and bring to the boil. Peel the parsnips and cut them into even-sized lengths (cut out the core from older, woodier roots). Toss the parsnips in salt and pepper. Steam for 15 minutes or until tender. You may need to steam them in batches if your steamer isn't big enough.
Meanwhile, peel and thinly slice the red onions. In a frying pan, gently cook the onions in the oil until softened, then transfer to a bowl and mix with the sultanas, red wine vinegar and some seasoning; set aside. Toast the pine nuts in a pan over a low heat until golden.
When the parsnips are ready, arrange on a platter. Spoon over the red onion mixture, then sprinkle with the toasted pine nuts and parsley.