I was recently given a glut of parsnips by a friend. Now I have to admit, I’m not overly keen on sweet vegetables, although I’ll add sweet potato to a stew, but I’m determined to use up this gift!
I asked members of our Facebook Group for their ideas, and they didn’t disappoint:
Brenda, Beverley and suggested soup, with curried parsnip soup being suggested too along with curried parsnip and butter bean. Another person suggested parsnip and apricot soup. Shashi said that adding lots of ground black pepper helped to tone down the sweetness while Karen said the same thing about ginger. Lucy shared her recipe for Parsnip, carrot and lentil soup – Chop the veg (2 large parsnips, 3 large carrots and a white or sweet potato if required), soften with oil and a red onion and garlic to taste. Add 1 tin of chopped tomatoes, 300ml chicken stock and a couple of handfuls of red lentils. Add chopped bacon or chorizo if desired. Add a teaspoon of smoked paprika. Leave it all to simmer until the veg is softened. A lovely yummy warming chunky soup.
A few members raved about parsnip cake! I guess carrot cake is a thing, so why not parsnip cake? I’ve made beetroot cake and courgette cake in the past, so it’s really not that much different. Vie shared that parsnip and orange cake was a good combination.
A couple of members suggested Jam. Jeannie said “I’ve often wondered what it would be like as a jam/preserve. – grated to cook down quickly maybe mixed with apple – or pear – or marrow and ginger”
Jeannie wrote “ It makes a spectacularly delicious wine… My lovely Mam used to make lots of root wines…beetroot, carrot, and others each year. Parsnip is great.”
Donna wrote “Parsnip crisps. Shave them into strips and bake in the oven with salt and pepper.” Another member suggested making them into fries / chips. Alison wrote “Parsnip chips are great. I don’t deep fry them (which would probably be best) but they’re still nice done in the oven. Peel with potato peeler, coat with sunflower oil, roast then add salt”
Interestingly, lactofermentation is one of my new hobbies. I hadn’t considered doing this with parsnips, but Anna suggested it.
I like mixing white and sweet potatoes when making a mash to top pies, so I’m guessing parsnips would be a good addition too, perhaps with some feta cheese to add ‘bite’. In fact Diana shared, “I love to boil with carrots and mash them. Great substitute for potatoes.”
Add to stews
Bonnie recommends adding parsnips to stews. I currently use potato, sweet potato and carrots in my slow cooker stews, so I could swap out the sweet potato.
Eat as part of a meal
Heather wrote ” Chicken & Dumplings with carrots and parsnips” while Derek suggested I embrace the sweetness by roasting them with maple syrup.
I’m thinking they could work well in a curry – perhaps chickpea, parsnip and spinach. What do you think? What ideas do you have?