Parsnips!!!

zar

I haven't tried it but the recipe for parsnip risotto in the River Cottage Year recipe book looks very appealing - I'm afraid I don't have the recipe on me, but there is one for carrot and parsnip risotto here: http://www.christinacooks.com/recipes/c/carrotparsniprisotto6.html

Might try it myself tomorrow if there are any parsnips in this week's veg box!

astonsmummy

Hi all,

Ok so i'm attempting my 2nd ever roast dinner! :j
Thought i'd do some roast parsnips as remeber DS likes them from xmas,
Any suggestions, didnt know if u had to boil them first or wat?

TIA xx

wigginsmum

I never do - I just peel them, cut into chunks (try not to make any of them too thin) and bung them round the roast or in with the potatoes for the same amount of time. Make sure they get coated in oil/fat.

Ted_Hutchinson

wigginsmum wrote:

I never do - I just peel them, cut into chunks (try not to make any of them too thin) and bung them round the roast or in with the potatoes for the same amount of time. Make sure they get coated in oil/fat.

I find they tend to do a bit quicker than the roast tates so either keep an eye on them and fish them out if they look like they are getting too well done or do as I do and only put them in after the tates have been going for 5 mins or so.

Raksha

Parsnips aren't normally too good at this time of year - like other root veggies, they need a good frost to turn the starches in them into sugars I prefer not to cook them at all at this time of year. When I do them, like the others, I cut them into largish chunks and bung them in with the potatos - but do keep an eye on them (maybe even cover them with tin foil when they look nearly done)

scheming_gypsy

cut them into thick strips, par boil them first stick in with the potatoes and brush with honey.

Topher

:drool: I'd go for the swift par-boil first, drain well, then roast in already smoking hot fat. T.H. is right, they do tend to cook quicker than potatoes. I also agree with Raksha that they're much better in their original season.
I've taken to using Goose fat for oven roasting, what isn't used can be recovered, put in a jar, refrigerated, and used again.
Delia recommends throwing them around a bit in a bag of semolina (that would be in its dried powdery form :wall: ) or cornmeal after the parboil, and before the roasting, for a crispy coating.
Enjoy....
T

lightisfading

Anyone got any use for a few parsnips, apart from roasted? I got 3 big ones today reduced to 10p, problem is boyfriend doesnt like them and even i can't eat 3 parsnips roasted

bethom

Parsnip crisps!!

squeaky

Hi lightisfading

I've added your post onto an earlier thread with some parsnip recipes in. Posts are listed in date order so you'll need to read this one from the beginning to catch up with us all.

Good luck