Tag Archives: parsnip

Leftover Veg & Orange Cake recommended by Hayley

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours Prep: 40 mins cook: 30 mins plus cooling Easy cuts into 15 squares Ingredients: 200g butter, melted, plus extra for greasing 140g sultana or … Continue reading

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Spiced Parsnip Shepherd’s Pies recommended by Hayley

For shepherd’s pie – but not as you know it – try cooking up these spicy individual pies Prep: 30 mins cook: 1 hr Easy serves 6 Ingredients: For the meat and sauce 2 tbsp sunflower oil 1 large onion, chopped 2 garlic cloves, … Continue reading

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Spicy Root & Lentil Casserole recommended by Hayley

  The potatoes in this recipe take on the spicy flavours beautifully – the perfect veggie supper Prep: 10 mins Cook: 35 mins Easily serves 4 2 tbsp sunflower or vegetable oil 1 onion, chopped 2 garlic clove, crushed 700g potatoes, peeled and cut … Continue reading

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Pumpkin & Parsnip Cassoulet recommended by Hayley

This warming dish is perfect for a weekend get-together Prep: 20 mins Cook: 1 hr, 25 mins Easily serves 6 Ingredients: 2 tbsp olive oil 2 large onions, chopped 500g pumpkin, deseeded, peeled and diced 500g parsnip, diced 3 garlic cloves, crushed 2 x 425g cans mixed … Continue reading

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Honey-Roasted Roots recommended by Hayley

The perfect warming veggie dish for any roast dinner Prep: 10 mins Cook: 55 mins Easily serves 8 Ingredients: 3 tbsp olive oil 5 medium carrots, peeled and cut into long slices 1 large celeriac, peeled and cut into chunks 5 parsnips, peeled and cut into … Continue reading

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Parsnip Hash Browns recommended by Hayley

These crispy hash browns can be made ahead and reheated from frozen – ideal for unexpected Christmas visitors Ready in 25-35 minutes Easily serves 6 Ingredients: 450g waxy potato (such as Charlotte) 350g parsnip or other root veg 1 small onion, halved and … Continue reading

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Parsnip & Maple Syrup Cake recommended by Hayley

The new carrot cake! Prep: 20 mins Cook: 45 mins Easily serves 8 Ingredients: 175g butter, plus extra for greasing 250g Demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 … Continue reading

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Parsnip Soup With Parsley Cream recommended by Hayley

Prep: 40 mins Cook: 45 mins Easily serves 6 Ingredients: 1 tbsp olive oil 1 onion, finely chopped 700g parsnips, cut into chunks 400ml milk 400ml vegetable stock 3 bay leaves For the parsley puree & cream 2 x 80g packs curly parsley 150ml double cream … Continue reading

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Parsnip Pancakes With Honey & Mustard Dressing recommended by Hayley

  An impressive vegetarian main course bursting with flavour – be sure to fry the pancakes just before serving so they stay crisp Prep: 20 Mins Cook: 20 Mins Easily Serves 4 Ingredients: For the dressing 1 tbsp vegetable or sesame oil … Continue reading

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Ultimate winter couscous, recommended by Ruth

“This recipe, from Yotam Ottolenghi’s book “Plenty” ticks so many boxes – it includes much of what is in the veg boxes; it is real comfort food; and, despite appearances, is easy to make. The quantities can be halved, doubled … Continue reading

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