Parsnips!!!

henhog

You can slice them really thinly and then shallow fry them to make parsnip crisps. Fattening butr really yummy. (They must be really thin otherwise the aren't too nice, they don't stay crisp shape either but turn into really wierd shapes in the pan. Maybe good for a halloween party - call them witches fingernails or something!

goldentouch

I also made an online order for parsnips - I asked for 10. i've never seen such massive parsnips - they cost me £5.06!
Had them all yesterday because we had an early, extra Christmas dinner.
I mashed some and baked the rest in olive oil and parmesan cheese. We will be finishing them soon as fry-up. I'm expecting windy weather later :rotfl:

[Deleted User]

Hi ,
I managed to get some vegatables reduced at Tescos today.Any ideas for Carrots and Parsnips apart from just using them normally of course. I know I could probably freeze some of the carrots but apart from roasting them any sugestions for a glut of parsnips ???

Nickything

Parsnip and potato mash is delicious on top of a shepherds or cottage pie, parsnipand/or carrot soup, use in casseroles..

[Deleted User]

Nickything wrote:

Parsnip and potato mash is delicious on top of a shepherds or cottage pie, parsnipand/or carrot soup, use in casseroles..

Can I make carrot and parsnip soup ? & would I need to put coriander in it for flavour?

Ted_Hutchinson

Parsnip Recipes
BBC Food - Recipe
Carrots

julybride

This was served at a restaurant when i was a student it taste fabulous and would easily freeze.

flighty02

INGREDIENTS:
2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder (or more to taste)
1 cube chicken stock
3 1/4 cups boiling water
1/2 cup cream (or milk if you are counting calories)
salt and pepper to taste
1 pinch chilli flakes or paprika for garnish
________________________________________
DIRECTIONS:
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minute. Mix the stock cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pan. Simmer until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

scuzz

you could make some of those posh crisps. There's a thread on here somewhere about that

squeaky

Thanks for reminding me. Sheesh but my brain is slow today.

Crisps:-

posh crisps from root vegetables
http://forums.moneysavingexpert.com/showthread.html?t=15453

vegatable crisps
http://forums.moneysavingexpert.com/showthread.html?t=95316

HM crisps
http://forums.moneysavingexpert.com/showthread.html?t=82543