- Parsnip chips
- Buttered carrots and parsnips
- Caramelised roast parsnip soup
Food news
Parsnips

The sweet, mellow flavour of parsnips is perfect for soups, roasts and the crispiest chips...

Short order

  • Sprinkle baby parsnips, shallots or baby pickling onions and baby carrots with rosemary or thyme, brown sugar and a splash of balsamic vinegar. Roast in a I80°C oven until soft and golden. Alternatively, tuck around the edges of a joint of meat or a chicken, and allow the vegetables to cook in the meat juices.

  • Whip up a quick soup: sauté leeks, parsnips, carrots and potatoes in olive oil until tender. Add chicken or vegetable stock and a pinch or two of mace, bring to the boil and simmer for 30 minutes. Blend, add a dash of milk, season and heat through.

  • Coarsely mash boiled parsnips (with or with- out boiled carrots)with a little grated, fresh ginger, olive oil, sea salt and milled pepper.

  • Slice and sauté in olive oil with sliced onion and garlic for a few minutes. Add some dry, toasted cumin seeds, mustard seeds and a glass of wine, season and simmer till soft. Toss with fresh coriander or Italian parsley and serve as a side dish with spicy roast chicken or pork chops.

  • Simmer sliced parsnips in milk (just enough to cover)till soft. Mash with sea salt, dried chilli flakes, black pepper and olive oil.

  • Parboil parsnips, slice and layer in an ovenproof dish with thinly sliced onion and thyme or rosemary leaves. Pour over chicken or vegetable stock and bake until soft. Serve in place of potatoes.

  • Pre-heat oven to 200°C.Toss chunks of parsnip and apple in a baking tray with a few garlic cloves. Drizzle with a little olive oil, moisten with stock and add a sprinkling of sugar. Roast in a I80°C oven until cooked through. Coarsely mash, season with salt and pepper and add lemon juice to taste. Toss in a handful of roughly chopped, toasted hazelnuts and a handful parsley. Serve with roast quail, pork or game meat.

  • Make low-fat parsnip chips to serve with soup or as a snack with drinks. Use a potato peeler to strip parsnips into long strands, spray with a little olive oil and bake at I20°C,for I –I I /2 hours, until golden and crispy. Sprinkle with salt and serve.(A fan oven will speed up proceedings, but is not essential.)

    Parsnip pointers

  • It is not a good idea to peel the miniature or baby varieties, as their sweet, nutty flavour lies very near the skin. Simply scrub them well, roast or braise, and eat them whole.

  • Choose smooth, small to medium, firm roots, and avoid those that are shrivelled and soft. Also, avoid the large parsnips: all too often they have a woody core.

  • Avoid parsnips with rusty patches or blemished skin.

  • Store in the fridge for a week or so, or in a cool airy place for a few days.

    story by Justine Drake from SHAPE
    image by


    • copyright Media 24 Ltd. All rights reserved.
    terms and conditions | contact FOOD24™ | Advertise on Food24™ | Site Map