Parsnips!!!

Pink.

Hi Ettenna,

We have an older thread that should give you lots of ideas on how to use parsnips so I've merged your thread with it to keep all the replies together.

These other threads might help too:

Parsnip soup recipe please

how to freeze parsnips?

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Avoriaz

I love parsnips. I have three different ways of cooking them. I don’t normally peel them as there is a lot of taste and goodness in the skin. I just scrub them well in water with a vegetable brush and top and tail them.

Use them instead of or in addition to carrots and potatoes in casseroles or pasta dishes.

Slice them thinly and fry them with crushed garlic, onions or leeks etc as a side vegetable. Season with pepper, salt and herbs. Thyme, oregano or basil are nice.

Slice them into chip shapes about the size of a man’s little finger and par boil in salted water in a saucepan for 2-3 minutes. I add boiling water rather than heating them in cold water. Meanwhile preheat a tray in a 230C oven with some sunflower or other high temp oil (not olive oil as that will burn). Drain parsnips and add them to the tray. Try and get them evenly covered with the oil and evenly spaced in the tray. I sometimes return the parsnips to the saucepan, add the oil, mix and then put them in the tray as this helps get them evenly covered with oil. Roast on top shelf for about 40 minutes, more if you need to reduce the heat below 230C for other items. About half way through turn them over to get them cooked evenly. About 5 or 10 minutes before serving, add salt, pepper and seasoning (Thyme or whatever grabs you). Depending in mood and what is in the cupboard, I also add some chopped walnuts or sultanas or raisins and sometimes some honey. There are no rules in cooking so experiment and ring the changes.

Yummy.

Use the parsnip water for gravy (in which case don’t over salt) or put aside and use for other vegetables rather than pouring it away.

A washing up tip. I try and save all the hot water when cooking and then, as Mrs A help me to serve up, I add washing up liquid to the water and very quickly wash the greasy and dirty pans etc. This gets most of the oil etc from the pans and makes the proper washing up later much quicker and easier. It eliminates all that dried on and congealed gunge.

caroline1973lefty

Preheat oven to 180 deg C, take 2 x 9 inch shallow cake pans, criss cross 2 strips of foil across each, grease.
Mix 12oz peeled grated parsnip and 4 oz chopped nuts (pref walnuts or hazelnuts). Blend / beat / process together 13oz sugar, 8oz flour, 2tsp baking powder, 2tsp cinnamon, 1 tsp salt, and 8 fl oz sunflower oil. when smooth, add 4 eggs one by one, then parsnips, then 1 tsp pure vanilla essence. BAke for up to 40 mins, switching cakes round in oven after 15 mins. Fill with butter cream made from 8oz soft cheese, 4-6 oz butter, 4 tblsp icing sugar, 1tsp vanilla essence or lemon juice.

haven't tried it myself but if carrot cake works, why not parsnip cake? (maybe call it 'passion cake' to convince anyone you give it to!). be interested to know if it works for anyone.

Jayar

A favourite of ours is Carsnip and parrot mash - my granddaughter named it.
Just boil chunks of parsnip and carrot, drain and mash together with a little butter and pepper.
Funny thing is - she doesn't like either carrots or parsnips, but she loves this.

orchid-96

Hi, I have some parsnips and apart from roast parsnip I don't know what else to do with them, I thought they might make a nice soup or something for my twins...

Does anyone have a good recipe to use them? I also have carrots and onions and a pretty stocked cupboard and freezer...I do have a lot of ham and bacon in the freezer so if there is a way of using that it would be great....

Thanks

Pink.

Hi orchid,

There are lots of ideas on this older thread so I've added your post to it to keep all the suggestions together.

Pink

mhe

500g parsnips
1tsp each of ground cumin and garam masala (use curry powder if you dont have these - not quite as nice but along same lines)
1 litre of veg stock
salt and pepper

Peel all parsnips - leave 1 whole cut rest into chunks.
Fry parsnip chunks and spices for 1 min(dont use much oil)
Add stock bring to boil then simmer until parsnips are tender - liquidise

Meanwhile use a veg peeler and cut other parsnip into ribbons. Put in a bowl and add a little oil and S&P and mix to coat parsnips. Spread on a baking sheet roast for 5-10 mins at 200c. Serve with soup and bread. YUM

666paw

Hi everyone.

Curried parsnip soup, post no 4 on pg 1, does anyone know if this is okay for the freezer?

Many thanks

P.

Kaz2904

Well I feel let down now seeing that parsnip cake is a bona fide recipe! I made carrot and parsnip cake the other day with half and half and dh thought I was nuts!

Chris25

666paw wrote: »

Hi everyone.

Curried parsnip soup, post no 4 on pg 1, does anyone know if this is okay for the freezer?

Many thanks

P.

The creme fraiche or cream might make it watery after thawing - you could try freezing without it , adding it when reheating.