Recipes / parsnip

• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

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  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
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• Feb 04, 2013

  Sausages with winter veg mash

   

  Ingredients

  4 sausages, regular or reduced-fat
  2 parsnips
  2 or 3 medium potatoes
  175g Brussels sprouts
  4 tbsp milk
  1 tbsp wholegrain mustard
  
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  • main course, parsnip, potato, sprouts
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• Feb 04, 2013

  Bacon, brussels & chilli broth

   

  Ingredients

  1 onion , finely chopped
  1 garlic clove , crushed
  100g smoked bacon lardons
  olive or rapeseed oil
  2 parsnips , finely diced
  2 thyme sprigs
  a pinch chilli flakes
  1l chicken stock
  250g Brussels sprouts , finely sliced
  chilli oil, to serve (optional)
  
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  • onion, parsnip, quick, sprouts, thyme
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• Dec 18, 2012

  Boxing Day Soup

   

  Ingredients

  1 Medium Onion, chopped
  2 Celery sticks, chopped
  2 Medium potatoes, peeled and cut into chunks
  1 tbsp Sunflower Oil
  1 tbsp Curry Paste
  1.2l vegetable stock (made from 1 cube)
  550g left-over roasted or boiled vegetables (such as brussels, carrots, parsnips, or squash), roughly chopped
  Creme Fraiche, to serve
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  • celery, onion, parsnip, soup, sprouts, vegetarian
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• Dec 10, 2012

  Curried Parsnip and Apple Soup with Parsnip Crisps

   

  Ingredients

  1½ lb (700 g) young parsnips
  1 medium Bramley apple (6oz/175g)
  1 heaped teaspoon coriander seeds
  1 heaped teaspoon cumin seeds
  6 whole cardamom pods (seeds only)
  1½ oz (40 g) butter
  1 tablespoon groundnut oil
  2 medium onions, chopped
  2 cloves garlic, chopped
  1 heaped teaspoon turmeric
  1 heaped teaspoon ground ginger
  2 pints (1.2 litres) good-flavoured vegetable or chicken stock
  salt and freshly milled black pepper

  1 medium to large parsnip (10-12 oz/275-350 g)
  6 tablespoons groundnut oil

  Salt

  
  
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  • apple, parsnip, vegetarian
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