Ingredients
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
Method
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In a saucepan, heat oil over high heat. Cook chopped onion for 4-5 minutes, until soft. Add water, ham, peas and bay leaves.
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Bring to the boil, then simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes. Remove ham hock.
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Add celery, carrot and diced parsnip. Simmer for 40-45 minutes, until vegetables and peas are tender. Remove and discard bay leaves.
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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.
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Remove and discard hock rind. Pull meat off bone and coarsely chop. Add to pan. Season. Top with crispy parsnip and parsley to serve.
