Parsnip Pancakes
Ingredients:Dressing Pancakes Method:
Parsnip Hash Browns
Ingredients:450g waxy potato (e.g. Charlotte)350g parsnip1 thinly sliced small onion1 clove garlic, chopped1 beaten eggrapeseed oil Method:1. Peel and grate the potatoes and the parsnips. Squeeze as much liquid out as you can and put into a bowl.2. Mix in the onion, garlic and egg. Season to taste.3. Divide the mixture into six and shape…
Winter Vegetable Coleslaw
Ingredients: 1 small parsnip1 small beetroot1 leek1/2 carrot1/2 apple (optional) For the dressing:1/2 cup mayonnaise1 tbsp white sugar1 1/2 tbsp lemon juice1 tbsp cider vinegar1/2 tsp ground black pepper1/4 tsp salt Method: Cut the top off the leek, remover the outer layers, and cut into 1cm slices, discarding the bottom end. Wash to remove any…
Seasonal mixed, roasted root vegetables
Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their…
Roasted Honey and Parmesan Parsnips
Ingredients 500g parsnips 2 tbsp runny honey (maple syrup for vegan alternative) 2 tbsp olive oil 50g either Parmesan or nutritional yeast flakes Salt and Pepper Method Preheat oven to 180 degrees Centrigrade. Peel or lightly scrape parsnips and cut into four long segments. Boil parsnips for around 3 minutes. Once drained place on roasting…
Creamy curried parsnip and coconut soup
This is really fragrant and can be tweaked a bit with more or less of the spices. It will provide four small mugs or two large bowls; or double it up, and freeze for another day! Ingredients Spoon of good olive oil 1 large garlic clove minced/grated 1 tsp tumeric 1/2 tsp cumin 1/2 tsp…
Veg Stew with Herb Dumplings
Prep and cook time: 2hr 10mins Serves 6 Ingredients: 1 tbsp olive oil 350g shallot or onion, peeled 2 leeks, thickly sliced ½ swede, chopped into chunks 2 parsnips, quartered 350g carrots 175g pearl barley 225ml white wine 1l vegetable stock 1 bay leaf 3 sprigs thyme small bunch parsley, finely chopped For the dumplings 100g self-raising flour 50g unsalted butter 50g…
Root Veg Mash
Prep: 50 mins – 1 hr Cook: 40 mins Serves 10 Ingredients: 650g parsnips, cut into even chunks 650g swede, cut into same size chunks as the parsnips 142ml tub soured cream 1 rounded tbsp hot horseradish 2 tbsp fresh thyme leaves butter, for greasing For the butter topping 50g butter 1 small onion, finely chopped 50g fresh white breadcrumbs (from about…
Root Vegetable & Orange Cake
Cook time: 40 mins Makes around 15 portions Ingredients: 200g butter, melted, plus extra for greasing 140g sultana or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips,…
Parsnip Shepherd’s Pie
Prep and cook time: 1 hr 30 mins Serves 6 Ingredients: 2 tbsp sunflower oil 1 large onion, chopped 2 garlic cloves, crushed small knob of ginger, peeled and granted 2 tbsp medium curry powder 500g minced beef or lamb 400g can chopped tomato 100g frozen peas 600g parsnip, peeled and chopped into large chunks large potato, peeled and chopped into…