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Step 2 can be prepared a few hours ahead.
Fill a large pan with a steamer attachment with water and bring to the boil. Peel the parsnips and cut them into even-sized lengths. Toss the parsnips in salt and pepper. Steam for 15 minutes or until tender. You may need to steam them in batches if your steamer isn't big enough.
Meanwhile, peel and thinly slice the red onions. In a frying pan, gently cook the onions in the oil until softened, then transfer to a bowl and mix together with the sultanas, red wine vinegar and some seasoning; set aside. Toast the pine nuts in a pan over a low heat until golden.
When the parsnips are ready, arrange on a platter. Spoon over the red onion mixture, then sprinkle with the toasted pine nuts and parsley.
This is something different and lighter in calories to enjoy with your Sunday roast. Steaming parsnips really lets their flavour sing – just make sure you cut out the inner core from older, woodier roots before cooking them.