Parsnip pep
Although parsnips yield a relatively small amount of juice, the juicer produces an amazingly thick, sweet and creamy drink, perfect for adding body to any raw fruit and vegetable blend. Refreshing fennel, apple and pear are the perfect foils for the intense sweetness of parsnip and together produce the most tantalizing power-pack of a fresh juice.
Makes 2 glasses
11 5g/4oz fennel
200g/7oz parsnips
1 apple
1 pear
a small handful of flat leaf parsley crushed ice
Cook's tip
Parsnips are at their sweetest a few weeks after the first frost, so try a shot of this wonderful juice when you are most in need of a little vrinter boost.
1 Using a sharp knife, cut the fennel and parsnips into large similar-sized chunks. Quarter the apple and pear, carefully removing the core, if you like, then cut the quartered pieces in half.
2 Push half the prepared fruit and vegetables through a juicer, then follow with the parsley and the remaining fruit and vegetables.
3 Fill short glasses with ice and pour the juice over. Serve immediately.
11 5g/4oz fennel
200g/7oz parsnips
1 apple
1 pear
a small handful of flat leaf parsley crushed ice
Cook's tip
Parsnips are at their sweetest a few weeks after the first frost, so try a shot of this wonderful juice when you are most in need of a little vrinter boost.
1 Using a sharp knife, cut the fennel and parsnips into large similar-sized chunks. Quarter the apple and pear, carefully removing the core, if you like, then cut the quartered pieces in half.
2 Push half the prepared fruit and vegetables through a juicer, then follow with the parsley and the remaining fruit and vegetables.
3 Fill short glasses with ice and pour the juice over. Serve immediately.
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