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Produce => Recipes => Topic started by: Rhubarb Thrasher on March 11, 2008, 14:10:45
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still got lots left, and they'll go over soon. Any nice parsnip recipes about?
Parsnip Cake??
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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.
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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.
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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.
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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)
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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
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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 (http://www.deliaonline.com/recipes/parmesan-baked-parsnips,808,RC.html)
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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.