Parsnip with Cabbage
Peel parsnips and halve or quarter depending on size. Heat olive oil in a large, nonstick skillet and fry parsnips. Add orange zest, orange juice and thyme, mix and season with salt and pepper. Add broth, cover and cook for 15-20 minutes.
Rinse cabbage, trim, coarsely chop and cook for 8-10 minutes in pot of boiling salted water. Drain. Trim and halve mushrooms. Add cabbage and mushrooms to the skillet, mix, add creme fraiche, stir and cook for about 5 minutes. Serve while hot.