Parsnips, parsnips and yet more parsnips........ ideas please

zenshi

I have around 12kg of parsnips and luckily a large freezer. I love curried parsnip soup so making large batch. Also going to try honey roasted. Not sure if I can freeze these with honey glaze on but uncooked?

Anyone have any other ideas or recipes that you love please

Callie22

Delia Smith's parmesan crusted parsnips are gorgeous, and you can freeze them.

suki1964

I love them mashed with carrots

A few years ago I found a recipe for parsnip patties Can't mind what was in them, thyme for sure but can't mind what else, I'm sure a Google will find plenty of recipes. Served with crispy streaky bacon they were lovely

juliesname

Plain roasted to the point of being soft but not too brown freezes fine - 10 minutes in a hot oven when you want to eat them.

zenshi

Thanks guys. Am about halfway through all the prep. First batch of soup is on the go and the rest are blanching. Coffee break then prep the rest.....

Need2bthrifty

I've been thinking much the same and was going to try something like this as a side/brunch or to freeze.

https://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns

Pollycat

suki1964 wrote: »

I love them mashed with carrots

A few years ago I found a recipe for parsnip patties Can't mind what was in them, thyme for sure but can't mind what else, I'm sure a Google will find plenty of recipes. Served with crispy streaky bacon they were lovely

I do this, Suki, and then add to mashed potatoes as a 'shepherd's pie' topping - usually pork mince. I find the sweetness of the parsnips goes well with the pork.

I do find that it defrosts a bit 'wet' so squeeze them out well (saving the liquid to use in gravy) before adding to the potato mash.

Shropshirelass

Not sure if this will help, but it should give you a giggle. I often prepare and freeze veg. and fruit ready to save time when I have a lot going on. A few weeks ago I took out two packs of prepared baking apples, mixed them, and made a very nice crumble, delicious with ice cream.

DH and I finished it off the next day, and I realised I had used a pack of apple, and one of parsnips. No one had noticed, and it certainly tasted right. Parsnips do tend to take on the flavour of whatever you cook them with.

I sha'nt be telling anyone here, they'll be sure I'm losing my marbles...

zenshi

Came across a recipe on the good food link/site....

Potato and parsnip bake with horseradish and double cream. Giving that a go, sounds lovely. Can then be frozen and eaten with whatever meat I choose or not. Will let you know what it’s like

suki1964

Pollycat wrote: »

I do this, Suki, and then add to mashed potatoes as a 'shepherd's pie' topping - usually pork mince. I find the sweetness of the parsnips goes well with the pork.

I do find that it defrosts a bit 'wet' so squeeze them out well (saving the liquid to use in gravy) before adding to the potato mash.

Yep, parsnips like swede ( or turnip as us northerners call it ) are very wet. Once drained I always return to the pan and dry them out on a low heat( I have induction on an electric hob I’d just use the residual heat)

I think parsnips are one of my fav veggies because they are sweet and versatile

trailingspouse

Parsnip and apple soup.