Parsnips are another of those veg that a lot of people associate as being honey-roasted and served with Christmas dinner. But as they are definitely in season at this time of year, why not think about trying their delicious flavour in different ways? They have a sweet and slightly nutty flavour which while I know can be quite strong when boiled, there are ways of using this strength to your advantage; due to that strength, they have the ability to carry some rather strong flavours and one of my personal favourites is right here:
Curried Parsnip and Apple Soup
This also utilises another in-season favourite, the Bramley apple.
Peel and dice around 1 ½ pounds of parsnips and the apple. Finely slice an onion and chop a clove of garlic.
Fry the onion and garlic in a little oil until beginning to soften and then add a spoonful (or more) of your favourite curry paste. You can add some grated ginger if you want to add to the overall ‘kick’ of the finished soup. Cook the paste out for a minute or two to allow the flavour to develop and then add the parsnips and apple.
Add a litre of chicken or veg stock and bring to the boil. Simmer for around an hour and then puree until smooth, adding a little cream at the end (if you wish) for an enriched finish.
Serve with home-made crusty bread for a hearty and tasty meal.
Roast Parsnips with Olive oil and Garlic.
This one does what it says on the tin! Halve your parsnips, (or quarter if large,) and then toss in olive oil, garlic and seasoning. Roast in the oven until tender, using the same temperature you are cooking your meat at. Delicious!
These are delicious and unusual when served as an alternative to chips.
Par-boil prepared parsnips in a saucepan for around 8 minutes or until almost tender.
While they are cooking, tip some seasoned plain flour into a roasting (or large sandwich,) bag, along with a little curry powder if desired.
Drain partly cooked parsnips and dip into beaten egg to coat. Pop them into the bag with the flour, moving it between your hands to thoroughly coat.
Heat a knob of butter with some olive oil in a large frying pan and place the parsnips carefully into it. cook over a medium heat for around five minutes until they have developed a ‘skin’ on the bottom which will allow you to carefully turn them over using two forks.
Keep turning over until golden and crispy on all sides.
Parsnip and Carrot Mash
You’re probably all aware of swede and carrot mash; this is a tasty alternative. The sweetness of the carrots is a perfect foil for the strong-tasting parsnip and they go extremely well together.
Boil carrots and parsnips together in salted water until tender. Drain and mash with a knob of butter, adding salt and pepper to taste.
A lovely accompaniment to your Sunday roast.