A true vegetable fondant is not simply a roasted cube — it is seared to develop a golden caramelized crust, then gently braised in stock with aromatics until the interior becomes completely tender and creamy while the exterior retains its color and structure. Jimi Famurewa observed that Gemma's parsnips were delicious but questioned whether they truly earned the fondant label; the proper technique bridges that gap. Start by cutting root vegetables into uniform cubes so they cook evenly. Heat oil in a heavy pan over medium-high heat and place cubes in a single layer without crowding — overcrowding causes steaming rather than searing. Resist the urge to move them for the first 2–3 minutes to allow a proper golden crust to form. After flipping and searing the opposite side, add a small amount of stock with thyme and garlic, reduce the heat, and cover. The stock braising stage transforms the interior to buttery softness while the reduced liquid glazes the exterior with a glossy finish. The technique works beautifully with parsnips, celeriac, swede, carrots, and turnips — any root vegetable with enough starch to develop both crust and creamy interior.