Favourite Parsnip Recipe?

[Two_Sheds]

Parsnip Gratin

Parsnip Gratin

serves 3-4

500g parsnip, sliced into thin rounds
175ml double cream
2 cloves crushed garlic
2 tsp mustard
grated cheese

1) butter a gratin dish, set oven at 200C
2) boil parsnips for 5 mins, then layer in gratin dish
3) mix rest of ingredients together, and pour over parsnips
4) cook for 35 mins
5) top with grated cheese, black pepper & return to oven for a further 10 mins


* this is SO delicious. Mr S made it tonight, and he doesn't really like parsnips: he said it tastes almost like potato

[binley100]

Cut into chunks. Parboil for 5 mins. Drain and while still steaming roll in mix of flour and parmesan. At this point they could be frosen or put in fridge(when cool) until needed. Or put straight into roasting tin with hot oil in and roast at about 180 to 200 C until golden and crispy.

[northepaul]

Parsnip Gratin

serves 3-4

500g parsnip, sliced into thin rounds
175ml double cream
2 cloves crushed garlic
2 tsp mustard
grated cheese

1) butter a gratin dish, set oven at 200C
2) boil parsnips for 5 mins, then layer in gratin dish
3) mix rest of ingredients together, and pour over parsnips
4) cook for 35 mins
5) top with grated cheese, black pepper & return to oven for a further 10 mins


* this is SO delicious. Mr S made it tonight, and he doesn't really like parsnips: he said it tastes almost like potato

Wow!! Thank you TS, sounds just what I am looking for for dinner on Weds, as I have afew parsnips that need using

[Jillyreeves]

I am not a big fan of Parsnips but I do love my homemade Roast Parsnip Soup.

[ginger ninger]

I cut mine into half inch thick rounds, put them in a large mixing bowl, add some melted butter, sprinkle with finely chopped rosemary & thyme, slices of garlic, salt and fresh ground black pepper, mix well, put into a roasting tray, then roast until cooked, yummy with any meat or poultry dish....also nice cold as a snack.

[ginger ninger]

I've just found this one hidden in one of my little note books, I thought I'd share it with you.

Ginger, Carrot & Parsnip Soup.

Ingredients:
4 large shredded carrots
4 large shredded parsnips
1 (1-inch long) piece fresh ginger, peeled and grated
2 pt's chicken stock or vegetable stock
1/2 pt single cream or evaporated skim milk
Salt and fresh black pepper to taste
1 teaspoon fresh lemon juice
Snipped fresh chives, optional, for garnish

Preparation:
Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.

Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.

Add the cream, and bring to a simmer again over medium heat. Stir in the salt, pepper, and lemon juice. Taste, and adjust the seasonings.

Garnish with chives, if you like. Serve hot, or refrigerate, covered, for several hours and serve chilled.

Enjoy with home made bread/soda bread.

[oliveoyl]

Curried parsnip chutney... beautifully sweet and fragrant.

[Ken the Chef]

I keep mine very simple!
A little butter, Honey and freshly ground black pepper, but watch out they glaze very quickly

[Brengirl]

I think you can use parsnip in all and everything. Parsnips grated into suet pastry for pies or dumplings.

[FionaH]

Rat,
I just made you leek and bacon soup, It's really yummy thanks

[annacruachan]

I bought some parsnip crisps in Lidl last week - they were absolutely scrummy. Anyone know how to make these successfully at home?

[Mac]

A friend gave me this recipe and I tried it for the first time this weekend - result - YUMMY!

Spicey Parsnip Soup

6 Large parsnips, unpeeled, quarter and take out hard core

Peel 2 medium onions and cut into 8

Peel 6 cloves of garlic

Peel 2 inches of ginger and cut into 8

2 chillis - deseeded (or not)

Put all on baking tray and sprinkle with olive oil

Put in a preheated over at 190 degrees for 10 mins - do not brown or burn

then add to the tray 3oz of flour and mix onto veg - cook for another 5 mins

turn and the cook for another 5 mins

Veg to 3.5 pints hot ham stock and simmer till totally soft

Blitz and then season with white pepper.