How to identify wild parsnip: Leaves: Alternate, leaf is made up of five to 15 egg shaped leaflets along both sides of a common stalk; leaflets sharply-toothed or lobed at the margins; upper ...

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.

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.