1 Tbsp olive oil
2 medium brown onions, chopped
10 cups water
1 ham hock (about 800g)
500g dried green split peas, rinsed and drained
2 bay leaves
3 stalks celery, diced
2 carrots, diced
2 parsnips, 1 diced and 1 peeled into ribbons
½ cup flat-leaf parsley leaves
Cooking oil spray
Sea-salt flakes and freshly ground back pepper, to season
In a saucepan, heat oil over high heat. Cook chopped onion for 4-5 minutes, until soft. Add water, ham, peas and bay leaves.
Bring to the boil, then simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes. Remove ham hock.
Add celery, carrot and diced parsnip. Simmer for 40-45 minutes, until vegetables and peas are tender. Remove and discard bay leaves.
Meanwhile, preheat oven to 200C fan-forced (220C conventional.) Line 2 oven trays with baking paper. Arrange parsnip ribbons in a single layer on one tray and parsley on the other. Spray with oil and season with salt. Bake parsnip for 5 minutes, until starting to brown around edges. Bake parsley for 2 minutes, until starting to shrivel and dry out but still green. Cool.
Remove and discard hock rind. Pull meat off bone and coarsely chop. Add to pan. Season. Top with crispy parsnip and parsley to serve.