All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Makes: 6 servings

Ingredients

• 8-10 parsnips

• ¼ C balsamic vinegar

• ¼ C olive oil

• ¼ tsp salt

Method

1. Peel, top and tail.

2. Cut lengthwise into halves.

3. Lay in an oven-proof dish.

4. Mix remaining ingredients and add to the dish, turning the parsnips to coat.

5. Cook at 180°C for approximately 30 minutes or until tender and coloured.