Recipes for parsnips and swedes

Pee

I have a friend who has grown a lot of swedes and parsnips - a field full! - and will be giving me a bag of them whenever I visit.

I love swede and parsnip and have boiled and mashed or roasted them or put them in a casserole or curry before now and have a recipe for them mashed and mixed as a topping for shepherds pie.

I wonder if anyone else has any other suggestions.

lostinrates

Tiberius' parsnips..roasted with honey..unbeatably good!

Apricot

Cheap Family Recipes Parsnip Soup - I used fresh parsnips and added a bit of curry powder - it was fab http://www.cheap-family-recipes.org.uk/recipe-creamyparsnipsoup.html?opt=pc

valentina

Parsnip risotto - this is Hugh's recipe but you can leave out the wine if you like.

http://www.guardian.co.uk/lifeandstyle/2007/mar/10/foodanddrink.features

Yum

Desperate_Housewife_2-2

womans hour did a piece on spicing up winter veg today http://www.bbc.co.uk/programmes/b00w1y6m

Stephen_Leak

As you say, root mash. Carrots, parsnips, potatoes, swedes, even butternut squash or pumpkin, either on their own or in any combination. I'm not sure about turnip on its own, though. Do it just like mashed potato, but some of the "denser" veg' will need to be chopped smaller, to keep the cooking times roughly the same.

Pink.

Hi Pee,

These existing threads may help:

Parsnips!!!

Turnip/Swede?

Pink

rak2

Parsnip Casserole, I've made it many times and I love it, really nice with some crusty bread. Also tastes better the next day if you re-heat it in the oven.

1.25 lb of parsnips
2/3 oz butter
1 medium onion ( I like more than this, two or three or a large one)
2 oz grated cheddar
tabasco
300 ml vegetable stock
tomatoes

Peel the parsnips and cut into chunks. Heat the butter in a pan and cook the onion till it's softned, about 5 mins. Remove the pan from the heat, stir in the parsnip, cheese, some salt and pepper, a few drops of tabasco and the veg stock.
Put the mixture into an oven proof dish, cover with sliced tomatoes and put in the oven at 160 covered for about 45 mins. Uncover and let the top get brown.
Serve with crusty bread.
As I say, tastes even better the next day heated in the oven it kind of caramelises.(sp ?)

Mmm that's making me want to go and make it!

Pee

Thank you for all the great replies, and any more will be appreciated. Sorry, I should have searched for other threads first.