Sautéed Mushrooms and Parsnips with Garlic Parsley Crumb - Food & Drink Wales

Ingredients

• 4 parsnips, peeled and chopped into 2cm pieces
• 2 tbsp rapeseed oil
• 200g of mushrooms (100g each of shiitake and oyster mushrooms an ideal option)
• ¼ savoy cabbage
• 1 clove garlic
• 1 tbsp chopped, fresh thyme
• 1 tbsp cider vinegar
• 40g toasted hazelnuts, halved
• Halen Môn Sea Salt and black pepper
• 1 tbsp olive oil
• zest of 1 lemon
• 2 garlic cloves, finely chopped
• 2 tbsp parsley, chopped