Parsnips!!!

champys

Three more possibilities: cut into chunks, parboil, drizzle with maple syrup and roast in the oven (one of DH's favourites)

The next one is a HFW recipe described for celeriac, but equally delicious with parsnip: cut into thinnish slices, mix with olive oil, some cream (can be low-fat), crushed garlic, dried chili flakes (only a little), salt & pepper and arrange in a baking dish - bake in oven for 45 mins until golden.

Third idea: parsnip risotto. Made with parsnip, a chopped onion, rice and home made chicken stock - finished off with parmesan cheese.

tattycath

Peel and dice them then put them in a container and put a couple of spoons of oil over them, put the lid on and shake (to coat them all using minimum oil) then put them on a baking tray and cook in the oven-just like roast but with alot less fat

missminx007

Im making a vegetarian indian feast tonight, red kidney bean curry, spiced caulilflower and naan. I've got a few tired looking parsnips I could do with using up, I don't think they'll last til monday (we're eating out tomorrow) so could do with some inspiration of what to do with them. Could I add them to a dhal?? Or has anyone else got any suggestions?

Diflower

Have you got any potato? I've often made little 'cakes' with mashed potato, chopped onion/spring onion, often grated carrot, plus what seasoning you fancy. Fresh chilli or powder, cumin, garam masala - the usual suspects, lemon's nice too.
Just mix it all together, form into round cakes and fry. Or put on oiled tray, brush with oil and cook in a hot oven.
They would work really well with half parsnip. You could probably do all parsnip but the flavour might be a little bit strong.

I'd do a chilli dipping sauce or a yoghurt/mint mix to have with them.

Pink.

Hi missminx,

These spicy parsnip patties are delicious:

Peel and chop parsnips and boil or steam until they're cooked. While they are cooking gently fry a couple of crushed garlic cloves in butter and add a little ground coriander, cumin, and turmeric for a couple of minutes. Add in a sliced leek and cook for another couple of minutes until it's beginning to soften. Drain and mash the parsnips, stir in the other ingredients. Check for seasoning, and add in a small handful of fresh coriander. When the parsnips are cool enough to work with, shape them into patties and fry gently until browned on both sides. I cook by eye so sorry I haven't added exact measurements.

This thread has more ideas that may help:

Parsnips!!!

I'll add your thread to it later to keep the suggestions together.

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dannie

Parsnip "chips"?

missminx007

ooo, they all look lovely, I shall show DH who is cooking it up tonight to see which one he fancies going for

DMPhereIcome

Hi everyone...I'm normally mooching around DFW but have been having a nose around your manor today and I'm learning a lot : )

I've just come back from Aldi and their bags of parsnips were 10p each...so I got 4 cos I do love parsnips

I'm now not sure what to do with them other than soup in the slowcooker - I like soup but I'd rather use them for something a bit more substantial, I was thinking some sort of parsnip/potato bake but I don't know how that will freeze as I've tried freezing cheesy things before and they made me a bit ill when I reheated them

I have got chicken portions defrosting, a cabbage, leeks, carrots and onions plus usual stores stuff

Other than yet another stew/casserole - what can I do with them, or, how do I cook/blanche them to freeze them for another time as I've never tried that either?

Any ideas?

Tiglath

I peel them, cut them into reasonable long slices and roast them with the spuds as part of a roast. Absolutely yummy - my fave veg. Mix with the other veg except the cabbage for roast Mediterranean veg (chop into sizeable chunks, drizzle with oil and herbs & do in oven for say 30 minutes, stirring around occasionally) and serve with the chicken.

Pink.

These threads should help:

Parsnips!!!

how to freeze parsnips?

I'll add this thread to the first link later to keep the suggestions together.

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