Parsnips
Parsnip and Split Pea Bake
150g dried split peas
450-500g parsnips
400g carrots
1 Large onion
2tbsp vegetable oil
150-200g mushrooms, washed and sliced
8fl oz/240ml vegetable stock
1tbsp tomato puree
Salt and freshly ground black pepper
Cook the split peas in water for at least an hour, boiling first for 10 minutes then simmering. Drain and rinse.
While the peas are cooking peel the parsnips, carrots and onions and cut in thick slices. Place them in a roasting tin with the oil and roast for 30 minutes or until the parsnips are just tender.
Place the roasted vegetables and drained split peas in an ovenproof dish, along with the mushrooms, cover with stock and add the remaining ingredients.
Cook in the oven for a further 30-40 minutes, if it starts to look a bit dry add a little water to stock.
Parsnip and Butterbean Soup
1 Tbsp Olive Oil
1Onion chopped
3 or 4 garlic cloves, peeled and chopped
500g parsnips, peeled and roughly chopped
3 Medium sized potatoes roughly chopped
425g tin butterbeans
1 pint vegetable stock
3 Bay leaves
pinch of dried oregano
1 tbsp lemon juice
½ a pint of milk
Freshly ground black pepper.
Melt the oil in a large saucepan, add the onion and garlic and cook until the onion is softened. Add the parsnips and potatoes and stir well. Cook for a few minutes more.
Add the butterbeans with their liquid and the stock, bay leaves, oregano, lemon juice and black pepper to taste.
Bring to the boil, lower the heat, cover and simmer for 25-30 minutes or until the vegetables are softened. Remove from the heat, discard the bay leaves and stir in the milk.
Blend the soup until smooth (or for a chunkier texture, mash with a potato masher).
Reheat until hot.
Roasted Roots with Indian Spices
Serves 6 (halve the qty for 2-3)
2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp mixed peppercorns, 1 tsp dry crushed chillies
3 tbsp olive oil
25g/1 oz butter, melted
700g (1lb 9 oz) Potatoes
450g 1 lb Carrots
450g 1 lb parsnips
Sea Salt
Preheat the oven to 200c/400f/gas mark 6
Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground. If you do not have a pestle and mortar then put the spices in a cup or bowl and grind with the end of a rolling pin. Mix the spices with the oil and butter.
Peel the potatoes, carrots and parsnips and cut into chunks. Put in a roasting tin large enough to take them in a single layer.
Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. Sprinkle with sea salt and serve
Parmesan coated Parsnips.
Serves 4
2 oz (50g) grated parmesan ( fresh if possible)
1lb ( 450g) parsnips, peeled and cut into smallish chunks
6oz (175g) plain flour
oil and knob of butter
Freshly ground salt and pepper.
Preheat the oven to gas mark 6, 400F or 200C
Combine the flour, parmesan, salt and pepper in a bowl.
Boil the parsnips for 3-4 mins. Drain them then drop a few at a time into the parmesan mixture, move around quickly with tongs so evenly coated. Transfer to a dish. You need to coat them quickly as the mixture will only stick while whilst they are still steaming!.
Cover the bottom of a roasting tin with oil and a knob of butter, heat until hot. Put in the parsnips and baste with the hot oil.
Bake for 20 mins then turn and bake for a further 15-20 mins until crisp and golden.
Parsnip, Parmesan and Sage Bread
175g parsnips (peeled weight)
50g parmesan, cut into ¼” cubes
1 rounded tablespoon chopped fresh sage
225g self raising flour
1 ½ teaspoons salt
2 organic eggs,lightly beaten with
For the Topping:
25g parmesan shavings
A few small whole sage leaves
a little flour for dusting
1 teaspoon olive oil
1 tablespoon of milk
Preheat the oven to Gas mark 5/375F/190C
Sift the flour and salt into a large bowl, then coarsely grate the parsnips into the flour, then toss them around. Add the parmesan cubes and chopped sage, stir. Now add the egg mixture a little at a time, mixing with a palette knife. You should end up with a rough, rather loose, sticky dough so don’t worry what it looks like.
Transfer this to a very well greased baking sheet and pat it gently into a 6” (15cm) rough round, then make a cross with the blunt side of a knife. Now scatter the parmesan shavings over the surface, followed by a sprinkling of flour. Finally dip each sage leaf into the oil and scatter over the bread. Place in the oven on a high shelf to bake for 45-50 minutes till golden and crusty. Cool on a wire rack and serve it still warm or re-heat it later.
Parsnips and Potatoes Baked with Cream and Garlic
About 675g potatoes, peeled and sliced very thinly
350g parsnips, peeled and sliced very thinly
200ml single (light) cream
105ml milk
2 garlic cloves, crushed
Butter or oil, for greasing
1 tsp grated nutmeg
75g coarsely grated Cheddar cheese
Salt and freshly ground black pepper
Steam the potatoes and parsnips for 5 minutes and leave them to cool slightly. Meanwhile pour the cream and milk into a saucepan, add the crushed garlic and bring to the boil over a medium heat. Remove the pan from the heat and leave to stand for 10 minutes to allow the garlic to infuse.
Lightly grease a shallow rectangular baking dish with butter or oil. Preheat the oven to 180C/350F/Gas 4. Arrange the potatoes and parsnips in layers in the dish, sprinkling each layer with a little nutmeg, salt and plenty of black pepper.
Pour the garlic cream and milk into the dish and press the potatoes and parsnips down into the liquid. Cover the dish with a piece of lightly buttered foil and bake for 45 minutes.
Remove the dish from the oven, remove the foil and sprinkle on the grated cheese in an even layer. Return the dish to the oven and bake uncovered for a further 20-30 minutes until the potatoes and parsnips are tender and the topping is golden brown.
Creamy Parsnip Mash with Hazlenuts
Serves 3-4
40g blanched hazelnuts
500g parsnips, peeled
350g potatoes, peeled
40g butter
1.5 tbsp walnut oil
50ml vegetable oil for frying.
Lightly toast and roughly chop the hazelnuts. Cut a third of the parsnips in half lengthways and sliced into wedges. Cut the potatoes and remaining parsnips into chunky pieces and place in a large saucepan with the parsnip wedges on top. Cover with plenty of cold water.
Bring to the boil, reduce the heat and simmer for 5-6 minutes, or until the parsnip wedges soften slightly. Remove the wedges and cook the remaining vegetables for 10-15 minutes, drain the vegetables and return to the pan. Mash the vegetables in the pan until smooth. Add the butter and walnut oil and stir thoroughly. Season to taste.
Heat the vegetable oil in a large frying pan and gently cook with parsnip wedges until golden, turning frequently. Drain on kitchen paper. Pile the mash into a serving bowl and scatter the hazelnuts on top and then the crispy parsnips.
Honey Roasted Parsnip Soup
Serves 4
25g Butter
500g Parsnips, peeled and roughly chopped
½ onion, peeled and roughly chopped
1 carrot, roughly chopped
1 clove of garlic, peeled and roughly chopped
1 tsp thyme leaves and 1 bay leaf
1 tbsp clear honey
1.75 pints of chicken or vegetable stock
6 tbsp dry cider
4 tbsp double cream
Preheat the oven to 220C/425F/Gas Mark 7.
Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25 minutes until golden . Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelised.
Remove the dish from the oven, add the stock and bring to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider and then blend the soup until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.
Maple Roasted Parsnip Soup
25g butter
450g parsnips, peeled and diced
1 small onion roughly chopped
1 carrot, diced
1 Garlic clove, crushed
2 tsp freshly chopped thyme
Salt and freshly milled black pepper
1 tbsp Maple Syrup
1 litre chicken or vegetable stock
120ml cider
4 tbsp double cream
Preheat the oven to 200C/400F/Gas Mark 7. Place a shallow baking tin with the butter in the oven for 5 minutes.
Remove the tin and add the parsnips, carrots, onion and garlic to the melted butter, toss to coat and roast for about 20 minutes or until golden brown.
Add the thyme, salt and pepper, mix well and drizzle over the maple syrup and continue to cook for a further 10 minutes until the vegetables have caramelised.
Transfer all the roasted vegetables to a large saucepan, add the stock, bring to the boil over a medium heat, then reduce the heat to a simmer for 10 minutes. Add the cider to the pan, mix well and remove from the heat. Blend until smooth, return to the heat and bring to a simmer. Serve with a swirl of cream.
Mashed Roasted Parsnips with Rosemary and Thyme
This is a great mash with sausages
Serves 2-4
600g parsnips, peeled
2 tbsp sunflower oil
2 Sprigs of fresh rosemary
20g butter
Grated zest of ½ an orange
Salt and freshly ground black pepper
Preheat the oven to 200c, Gas mark 6. Cut the peeled parsnips into bite-sized pieces and boil in salted water for 1 minute. Heat the oil in a roasting tin in the oven.
Drain the parsnips and stir well into the oil with the rosemary sprigs. Roast for 30-35 minutes, or until golden brown and very tender.
Remove the rosemary sprigs and mash the parsnips with the butter and orange rind. Season well and serve.
Parsnip Croquettes
400g-450g 1lb parsnips
12 fl oz (330ml) Milk
1oz (25g) Butter
2-3 tablespoons chives or shallots, very finely chopped
1 egg. beaten
2 tablespoons flour
Salt and freshly ground pepper
For the coating: 1 egg white and 4oz fresh brown breadcrumbs
Peel the parsnips,dice finely and put them in a saucepan with the milk. Bring to the boil, then simmer uncovered until the parsnips are tender and most of the liquid has been absorbed. Drain away any excess liquid, then mash the parsnips and add the butter, chives or shallots,beaten egg and flour. Season well and chill the mixture until firm.
Shape the mixture into croquettes,dip each one in egg white and roll it in breadcrumbs.Deep fry or shallow fry them for about 5 mins until they are crispy brown on the outside and heated through to the centre. Serve straight away.
Roast Honeyed Parsnip Wedges
Allow a parsnip per person depending on size
1 tbsp vegetable oil
2 tbsp clear honey
Salt and freshly ground black pepper
Preheat the oven to 220C/425F/Gas 7.
Peel, quarter and core the parsnips. Bring a pan of water near to the boil and blanch the parsnips in the water 2-3 minutes and drain well.
Transfer the parsnips to a roasting tray, season well and drizzle over the oil. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes, tossing to coat. Serve at once.
Leek, Parsnip and Ginger Soup
Serves 4
1 tbsp Olive oil
300g Leeks, sliced
25g root ginger, peeled and finely chopped
500g parsnips, peeled and roughly chopped
250ml dry white wine
1 litre vegetable stock
Salt and freshly ground black pepper
Crème Fraiche and paprika. to garnish
Heat the oil in a large pan and add the leeks and ginger, cook gently for 2-3 minutes until the leeks start to soften. Add the parsnips and cook for a further 7-8 minutes until they begin to soften. Pour in the wine and stock and bring to the boil. Reduce the heat and simmer for 20-30 minutes or until the parsnips are tender.
Puree in a blender or food processor until smooth. Season to taste. Reheat , serve in warmed bowls garnished with a swirl of crème fracihe and a light dusting of paprika.
Parsnip, Carrot and Coriander Soup
Serves 4
1 tbsp Olive Oil
1 Onion, peeled and chopped
400g parsnips, peeled and chopped
400g Carrots, peeled and chopped
1 tbsp fresh Coriander, chopped
600ml Vegetable or chicken stock
Freshly ground black pepper
Heat the oil in a large saucepan and cook the vegetables over a low heat for 5-10 minutes until they start to soften, but not browned. Pour in the stock and leave to simmer for 10-15 minutes until softened.
Turn off the heat and blend until smooth (or if you prefer a more chunky soup blend half the quantity and leave the rest chunky). Reheat the soup, add the coriander and pepper and served garnished with a few coriander leaves.
Pepper and Honey Roasted Roots
Serves 6 as a side dish
3 tbsp olive oil
4-6 Medium size Carrots, peeled and cut into long slices
3-5 parsnips peeled and cut into long sticks
2 tbsp clear honey
2 tsp black peppercorns, roughly cracked
Heat the oven to 220C/Fan 200C/Gas 7.
Heat the oil in a roasting tin on top of the stove and when it’s hot throw in the vegetables for 5-8 minutes until they begin to brown. Place the tray in the oven for 40-50 mins, shaking the pan occasionally until golden brown and soft. Stir in the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.
Roast Vegetable Lasagne
Serves 4
1 squash, peeled, deseeded and cut into thin wedges
4 Parsnips, peeled and sliced
150g mushrooms, halved
4 Tomatoes, quartered
1 Pepper, seeded and chunk into chunks
Olive Oil
300g mozzarella, torn into chunks
150g pine nuts
12 sheets of fresh lasagne
100g parmesan, grated
sage to garnish
Preheat the oven to 200C/400F/Gas 6
Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes. Add the mozzarella and roast for a further 5 minutes, or until the cheese has melted.
Meanwhile in a large pan of boiling water blanch the lasagne for 3-4 minutes or until al dente. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
Heat a small frying pan and toast the pine nuts for 2 minutes until golden, shaking the pan regularly.
Assemble the dish by placing a sheet of lasagne on four plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagne on each plate. Top with parmesan and sage to serve.
Roasted Roots with Indian Spices
Serves 6 (halve the qty for 2-3)
2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp mixed peppercorns, 1 tsp dry crushed chillies
3 tbsp olive oil
25g/1 oz butter, melted
700g (1lb 9 oz) Cara potatoes (these are in this weeks box)
450g 1 lb Carrots
450g 1 lb parsnips
Sea Salt
Preheat the oven to 200c/400f/gas mark 6
Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground. If you do not have a pestle and mortar then put the spices in a cup or bowl and grind with the end of a rolling pin. Mix the spices with the oil and butter.
Peel the potatoes, carrots and parsnips and cut into chunks. Put in a roasting tin large enough to take them in a single layer.
Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. Sprinkle with sea salt and serve.
Roast Vegetable Soup
Serves 2-4
750ml vegetable stock
1 kg mixed vegetables, ie. carrots, parsnips, cauliflower, leeks, celery, onions etc.
2-4 garlic cloves, peeled and left whole
3 tbsp olive oil
4 sprigs fresh rosemary or thyme, or a handful of sage leaves.
Salt and black pepper.
Juice 1 lemon (optional)
Preheat the oven to 200C/400F/Gas 6.
Chop the vegetables into bite sized pieces. Place in a roasting tin with the whole garlic cloves. Mix the olive oil with the herbs and lemon juice if using.
Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned.
Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
Blend half of the mixture, then return to the pan to reheat. Serve with crusty bread
Root Vegetable Gratin
Serves 4-6
1kg root vegetables (Potatoes, Carrots and Swede or Potatoes, Carrots and Parsnips are a good mix, but any root vegetables work well).
Butter for greasing
1 large onion, sliced
125 g firm goats cheese, crumbled
Salt and freshly ground black pepper
142ml double cream
150ml milk
15g butter
Freshly grated nutmeg
Preheat the oven to 180c, gas mark 4. Peel and thinly slice the vegetables. Layer the root vegetables in a buttered gratin dish with the onions and goats cheese, seasoning each layer as you go. Finish with a scattering of the goats cheese.Mix together the cream and the milk and pour over. Dot with butter and sprinkle with nutmeg. Cook for 1 hour or until the vegetables are tender when pierced and the top is bubbling and golden.