Parsnips and turnips both have green leafy stems, but parsnip leaves tend to be thinner, while turnip greens (another name for the leaves) are more thick. They also taste very different.

For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Serve with some cheerful greens. If you don't have an overproof frying pan, use a regular pan and transfer the murshroom mixture to a wide oven dish before topping with the parsnip. Frying the ...