The new vegetarian: caramelised chicory with roasted parsnip mash recipe Peel quarter and core the parsnips, and blanch in boiling water for five minutes. Drain and place on an baking-tray lined with paper. Drizzle with the olive oil and season well. Bake for 30 to 35 minutes until tender. Meanwhile, core each chicory by running a knife inside and around the base to remove a cone-shaped core of about 2.5cm (1in). Heat the butter and oil in a large frying-pan. When it starts to foam, add the chicory. You might have to cook them in batches or in two pans. Fry over a high heat until golden on all sides - about 15 minutes. Sprinkle the sugar around the chicory heads and let it caramelise, then toss the chicory in the caramel. Add the ale, cover loosely with foil and simmer for 10 minutes. Add the tamari and simmer for a further eight minutes. Stir in the mustard, toss the chicory around in the sauce to distribute the mustard then cook over a very low heat, loosely covered, for a final two minutes. Turn off the heat and let them sit while you prepare the sauce and mash. Melt the butter in a small pan, add the nuts and chives and heat for one minute. Set aside. When the parsnips are cooked, place them in a food processor with the hot milk and whizz until smooth, adding a bit more milk if necessary. Serve the chicory with a portion of parsnip mash and top with the walnut butter.