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Now we are into the parsnip season what is your favourite parsnip recipe? Mine is simple. Just cook the parsnips - either boil or steam them - then mash, season with a little salt and freshly milled black pepper, add some freshly grated nutmeg and add a splash of single cream. It's lovely and goes really well with turkey.
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Its got to be roasted. Roasted glazed with honey is good as well. I roast them before i make soup as the flavour is very different. Catriona -
Parsnips
Love roast parsnips ( whether glazed with honey or not) and also parsnip and split pea soup.
RatRat
British by birth
Scottish by the Grace of God
http://scotsburngarden.blogspot.com/
http://davethegardener.blogspot.com/Comment
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Do you have a recipe for your parsnip and pea soup that you can share with us?[Comment
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Parsnip and Split Pea Soup
LJ
As requested, here it is ( fresh in my memory as I have literally just finished making a new batch for the freezer)
Ingredients
125g (4 oz) split peas - soaked overnight
2 tbsp vegetable oil (what else would it be ???)
1 onion (chopped)
2 large parsnips (chopped)
1 medium potato (chopped)
1 tsp cumin seeds
1.5 litres (2.5 pts) vegetable stock (boiling)
Method
Drain split peas and rinse well.
Heat oil in large saucepan, adding the onion and cook over medium heat for 5 mins. Add remaining veggies and cumin seed and cook for further 2-3 mins, stirring.
Add the stock and the split peas, and bring to the boil. Reduce heat and simmer for about 45 mins or until veggies are tender.
Cool slightly then stick it in a blender and whizz it to bits ( this is where my 4 year old gets to help
)
Return to pan. Add pepper to taste and then heat through before serving.
If you wanna get really flash ( I don't bother but my mum does
)
you can serve with parsnip crisps - to make these, peel a parsnip then peel off thin strips, deep fry them for 2-3 mins then drain on a bit of kitchen roll)
Hope you enjoy this as much as I do
RatRat
British by birth
Scottish by the Grace of God
http://scotsburngarden.blogspot.com/
http://davethegardener.blogspot.com/Comment
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Parsnip recipes
It sounds lovely!
I'll definitely try that!!
AcornComment
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Thanks Sewer Rat that is definately on the menu at weekend.[Comment
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Soups
Hope you both enjoy the parsnip soup. Don't want you to think I live on soup but here is another you might like - made a batch tonight - having friends for dinner tomorrow and thought I'd make something other than parsnip soup for starters
Leek Potato and Bacon Soup
Ingredients
4 leeks (shredded)
1 medium potato (diced)
6 oz soked bacon (diced)
2 cloves garlic (crushed)
1.5 pts vegetable stock
8 fl oz double cream
Method
Put all veg & bacon into large saucepan with some melted butter and saute for about 5 mins. Add stock and bring to boil, then reduce heat and simmer for 20-25 mins. Take off the heat and add the cream. Stir well. Put soup into a blender and thrash it about for about half a minute. Either serve or store.
Made this tonight for the first time and my other half, who isn't the biggest fan of leeks, said it was lovely. Have to admit I think it tastes pretty good for half an hours effort. Obviously the veggies among us can omit the bacon but I think it adds to the taste
Enjoy
RatRat
British by birth
Scottish by the Grace of God
http://scotsburngarden.blogspot.com/
http://davethegardener.blogspot.com/Comment
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Herby Potato and Parsnip Cakes
Mixture of Fresh Herbs, chopped
equal amounts of Potatoes and Parsnips, peeled and diced
Water
Salt and pepper to taste
Olive Oil
Flour
Boil the Potatoes and Parsnips until soft, drain then mash them
Add the chopped herbs, salt and pepper and mix well
Allow the mixture to cool
Once it is cool form the mixture into little cakes (for parties I make them about the size of chicken nuggets and for main meals, I make them about the size of burgers)
Coat with flour, then fry in olive oil until goldenComment
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You can also use grated parsnips in a sweet cake, similar to carrot cake. This recipe is a bit rough because I made it up a few years ago and haven't made it in a while, but it's well worth a go:
6oz s-r flour
6oz butter
6oz caster sugar (golden preferably)
3 eggs
chopped dates (couple of good handfuls)
2-3 grated parsnips
Cream the butter and sugar together. Add the eggs one at a time, beating thouroughly after each one. Fold in the sifted flour, followed by the parsnips and dates and mix well. Put into a prepared 8" high-sided square cake tin and bake at 180degC for about 30 minutes, then turn down to 160degC and bake for anouther 45mins, or until golden on top and cooked all the way through (test with a skewer). Allow to cool on a rack for about half an hour before turning out.
Dwell simply ~ love richlyComment
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We Simply use them in place of swede/turnip in carrot. So a nice carrot and parsnip mash/puree is lovely. Have you tried parsnip, apple and cinnamon potato cake served with a grilled pork chop and some nice homegrown green veg (spring greens (broccolli tops, sprout tops etc).Comment
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For anyone who is trying to loose weight reading all those lovely recipes is pure hell.
And when your back stops aching,
And your hands begin to harden.
You will find yourself a partner,
In the glory of the garden.
Rudyard Kipling.sigpicComment
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Wurzel
We also regularly (at least once a week anyway) have a carrot and parsnip mash and it goes down a treat every time.Rat
British by birth
Scottish by the Grace of God
http://scotsburngarden.blogspot.com/
http://davethegardener.blogspot.com/Comment
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We like our parsnips roasted with parmezan or mashed with swede
Lets teach kids to cook.
Comment
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Mine is a Gary Rhodes special -
boil/steam parsnips
place in liquidiser with double cream - (enough to make a dollopy rather than pouring consistency) salt & pepper & horseradish (to taste)
blitz to a smooth puree
serve as an accompaniment to steak or roast beef... YUUUM!
How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.”
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