Scrumptous parsnip ideas

I know it’s the time of year for Pumpkins: Pumpkin Soup, Pumpkin Pie and Roasted Pumpkin Puree, or we just scoop them out to make lanterns, nearly everything you do with a pumpkin you can do with a turnip.

I much prefer our humble parsnip so I like to do different dishes with it rather than just mash it with carrot. So here are some of my favourite recipes for parsnip.

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Honey and Mustard Roasted Parsnips

6 Parsnips, small

2oz/56g Butter

4tbsp Olive Oil

1tbsp Grainy Mustard

2tbsp Honey

Salt and Pepper

Peel the parsnips and cut each one into 3 or 4 pieces, place in a saucepan and cover with water, bring to the boil and cook for about 15 minutes, you want them to be still hard in the centre, drain. Have the oven pre heated to 180; place the oil in a roasting tin, place in the oven to heat up.

Add the parsnips and toss around in the oil until all coated, drain off any oil left in the tin and add in the butter, drizzle over the honey and mustard and season with salt and pepper. Place in the hot oven for about 10 to 15 minutes until they get a nice golden colour. Place in a hot serving dish and serve. If you like you can sprinkle with some sesame seeds.

Parsnip and Potato Cakes

2 cooked Parsnips, undercooked

4 Cooked Potatoes, boiled or baked, undercooked

2 Eggs

tsp Grated Nutmeg

2oz/56g Flour

Have the potatoes and parsnips slightly undercooked, grate on the course side of the grater, place in a mixing bowl with the egg and flour. Season with salt and pepper and nutmeg, mix together with some flour on your hands, shape into patties, place on a tray, fry on a hot pan in some sunflower oil. Serve as a side dish with grilled chops or a steak.

Parsnip and Potato Mash

2lb/900g peeled Potatoes

1lb/450g peeled & sliced Parsnips

Salt & Pepper

3 – 4 tbsp Cream

Place the potatoes cut into small pieces in a saucepan along with the parsnip, cover with water and bring to the boil, they will take about 20 minutes to cook. When cooked drain and mash with a potato masher, season with salt & pepper, add in the cream and butter, serve in a warm serving dish with a sprinkle of parsley. I like to serve this with a nice beef stew or casserole or even a braised oxtail.

Parsnip and Chickpea Curry

2 Onions, finely chopped

2lb/1.125kg Parsnip, peeled & cut into small cubes

4tspn Yellow Curry Paste

6 Cardamom Pods

1 tbsp Mustard Seed

10fl oz/300ml Vegetable Stock

400g Can Coconut Milk

400g Can Chickpeas

2 Limes

Chopped Parsley

2tbsp Sunflower Oil

3 – 4 Stalks of Lemongrass

Heat the oil in a saut pan or wide saucepan, fry the cardamom seed, mustard seed, lemongrass and curry paste along with the onions for 3 minutes, then add in the parsnip and give a good stir, add in the stock and coconut milk and season with salt and pepper.

Bring everything up to a boil and add the chickpeas, simmer on a lower heat for about 15 minutes until the parsnip is cooked. Squeeze in the juice of 1 lime and serve the other lime in wedges with the curry.