Parsnips!!!

Rikki

Parsnip crisps. :drool:

Slice thinly spray / coat in a little oil and bake in the oven.

Gingernutmeg

Parsnip, leek and lemon soup - you can leave the cream out, and it freezes really well.

ascot64

I made some Parsnip and Ginger soup at the weekend.

2 onions , 2 sticks celery, 2 carrots, all chopped roughly
thumb sized peice of fresh root ginger chopped,
2 cloves garlic chopped,
800g parsnips peeled and roughly chopped.

Sweat in 1 tbsp olive oil until soft add stock cube and 1.5 litres water. Simmer for about 20 mins and then blend.
Low in fat and really gorgeous.

C_J

Curried parsnip soup is nice - chopped parsnips, onions and potatoes simmered in chicken stock with a couple of teaspoons of curry powder (or madras curry paste, or whatever you have handy), then blitzed in the blender with a dollop of cream. I added a handful of leftover fresh coriander leaves to the last lot I made, and it was delicious.

freebiequennie

i put some in my soup today with sweet potato and carrot.

lesley_mac

mmm yeah I have made curried parsnip soup before same recipe as C J I think and it is gorgeous always goes down well with the family x

afterglow_2

parsnips molly parkin, great as a substantial side dish or as a veggie supper :

(and you can make the recipe healthier, with creme fraiche and olive oil being used!!)
Serves 4 (6 with roast lamb)
Prep: 20 min
Cook: approx 90 min
6 medium parsnips
6 plum tomatoes
150g Gruyère cheese
50g butter
300ml single or double cream
50g white, crustless bread
METHOD Heat the oven to 325F/170C/gas mark 3 and boil the kettle. Trim then peel the parsnips and use a potato peeler to slice them; size and shape is immaterial. Work quickly, slicing away from you, until you hit the woody core, which you discard. Cover the tomatoes with boiling water. Count to 30, drain and cut out the core in a cone shape. Slice the tomatoes. Grate the cheese. Smear a 1.5 litre casserole dish (deep is best) with some of the butter. Reckon on four layers. Start with parsnip, salt, pepper and a little cream. Cover with a layer of tomatoes. Spread with more cream and some of the cheese. Continue thus, finishing with cream and cheese. Tear the bread into pieces, blitz to make crumbs and sprinkle over the top. Dot lavishly with butter. Cook in the centre of the oven for 60-90 min, until the cream is bubbling up round the golden crusty topping and the parsnip is very soft. Reheats well and is excellent cold.

KE7285

Re the parsnips crisps - does anyone know how long you cook them for and at what temp? Also, do you need to lie them on the baking sheet in a single layer? Me's thinking that could be a bit fiddly!!

ariba10

We have never made them but if we did.

I would slice them on a Mandolin (or similar) and deep fry them in a chip fryer.

russetred

Whenever I find them reduced I peel,cut them into large chunks and parboil them.I sprinkle with flour and freeze them on trays to use instead of roast potatoes,which is what they used before potatoes were brought to this country.They can be roasted from frozen,just spray with oil and take around 30 mins to go golden brown,sweet and crunchy.I've also tried parboiling then coating in a mix of dijon mustard with a touch of honey.This also freezes well and can be cooked from frozen alongside a roast.