Pointers for your parsnips
Here are some top tips and recipes to help you make the most of this festive favourite.
How to prepare parsnips
- Firstly, wash and peel the parsnip with a peeler (a knife may be easier if you have a wonky parsnip) – then trim both ends and cut into pieces.
- The more rugged and rustic the better for warming autumn dishes, while neat and tidy batons are best with your Christmas dinner.
- Roast or steam for the best results – boiling can leave them soggy and mushy. For a side dish, roast at 180°C for about 20 minutes, or steam for 10 minutes until soft.
- You can also try grated raw parsnip as a salad ingredient over your usual favourites for a light lunch.
Maple Roasted Roots Recipe
A great way to serve parsnips and carrots over the winter – and an easy way to add a little twist to tradition when it comes to your Christmas dinner vegetables.
- 800g carrots
- 800g parsnips
- 300g shallots
- 3 tblspn maple syrup
- 3 tblspn sunflower oil
- 1 pinch ground cloves
- 1 thyme sprigs
How to make it:
- Heat the oven to 200c/ 180c/ Gas 6. Place the vegetables in a large mixing bowl.
- Drizzle the maple syrup and sunflower oil over the vegetables, sprinkle with ground cloves and season to taste. Toss together well and transfer to a large roasting tin.
- Roast for 40 minutes, turning the vegetables halfway through the cooking time. just before serving scatter with the thyme.
Parsnip & Pear Soup Recipe
This is a tasty and warming recipe for mixing up your homemade soup options – or using up your pile of parsnip leftovers after Christmas.
- 1 tbsp sunflower oil
- 2 pints vegetable stock
- 4 shallots, peeled and diced
- 500g parsnips, peeled and cut into chunks
- 1 tbsp cider vinegar
- 2 pears, peeled, cored and diced
- 1 tsp fresh rosemary leaves, chopped
- 50g blue cheese, crumbled
How to make it:
- Heat the oil in a large pan and add the shallots. Fry gently for 5 minutes until they’re softened but not browned.
- Add the parsnips, cider vinegar, pears and stock and bring to the boil. Cover and simmer for 20 minutes, then blend with a stick blender (or in a liquidiser) until smooth – add more stock if needed.
- Add the rosemary leaves, cheese and a little seasoning. Cook over a low heat, stirring until the cheese melts, then serve.
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