Topic: Parsnip Recipes

[Rhubarb Thrasher]

still got lots left, and they'll go over soon. Any nice parsnip recipes about?

Parsnip Cake??

[antipodes]

I am sure that they freeze well...

Otherwise, I did a nice dish, cooking them in a covered pan with just a thingy of butter so they sweat in their own juices, adding salt pepper and thyme. Then I add some honey at the last minute and let them caramelise a little. Count about 20 minutes cooking time.

[Hyacinth]

I've got loads of parsnip balls - sortov like stuffing balls, but...er...parsnip ::) - in my freezer. Easy to make, freeze a treat &  I pull a few out whenever...

Chunk peeled 'snips & cook in salted boiling water till tender.Drain, return to pan & mash. Add finely chopped rosemary or whichever other fresh herb (sage is nice) you like. Add grated cheddar & some parmesan. Mix all together. Sautee a large finely chopped onion in butter+oil , pour over the 'snip mix & incorporate. Then take spoonfuls of the mix, put on a baking tray & bake until they've formed a crust.Might have to flip them over & bake the underside. You can use this mix to make a 'snip loaf too..I buttered the loaf tin & coated with fine seasoned breadcrumbs & that was nice, too.

[Jeannine]

Use them like carrotts in muffins or breads,trust me they are super!!

Slice  super paper thin and deep fry for a few minutes,salt...they make super crisps.

[Rhubarb Thrasher]

thanks for that!

I never think about freezing root veg. will do that with some
I'll try the parsnip balls definitely
can't make the crisps - the centres are a bit woody - polo crisps maybe

whenever i try something special with parsnip - it goes a funny colour (i forget the lemon juice)

[Tinkie_Bear]

As hubby dug up my whole crop in one go I peeled them all, par boiled them (as you would before roasting) cooled them and then froze them in 2 person portions (frozen in 1 layer, not all bunched up).  When I am doing a roast dinner I simply chuck the frozen nips in the oven on a baking tray or tin - they take the same amount of time as roast spuds.  Way better than aunt bessies!

Helen x

[Doris_Pinks]

Curried Parsnip soup? Or this one from Delia that freezes really well, and tastes great! ;D

http://www.deliaonline.com/recipes/parmesan-baked-parsnips,808,RC.html

[Andy H]

Potato,Parsnip & Leek Soup (Just made some)

Ingredients
1 parsnip, peeled and chopped
˝ leek, cleaned and chopped
1 potato, peeled and chopped
1 tbsp olive oil
1 garlic clove, peeled and chopped
290ml/˝ pint pint vegetable stock
100ml/3˝fl oz double cream
2 tbsp fresh mixed herbs, chopped e.g. chives, flat leaf parsley, chervil
salt and freshly ground black pepper



Method
1. In a medium pan heat the oil.
2. Cook the leek for 1-2 minutes to soften.
3. Add the parsnip and potato. sauté for 3-4 minutes. Season.
4. Pour in the stock and bring to the boil.
5. Reduce the heat and simmer for 8-10 minutes or until the vegetables are cooked through.
6. Stir in the cream and herbs. Cook for a further minute.
7. Transfer to a liquidiser and blend.
8. Serve.

N.B:
Soft fresh herbs should be added to cooked dishes just before serving to retain colour and flavour.


I bunged in some Thyme whilst in the frying pan.