Parsnip Recipes Recipes

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges 3 red onions, peeled and cut into 3cm-wide wedges 60ml olive oil 3 garlic cloves, peeled and crushed 5g picked thyme leaves Salt and freshly ground black pepper 700g jerusalem artichokes, peeled and cut into 3cm-wide wedges 220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices 80g stilton, roughly crumbled into 1cm pieces For the dressing 115g pickled walnuts,…

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Parsnip Recipes Swede Recipes

Rooting Tooting Golden Soup by Heather Mills

To use up your root veg and make use of free space in your oven. Makes enough for four servings – the swede and carrot make this soup golden. You will need: 1 large deep baking tray or china dish capable of holding 1 and a half litres of water and veg Oil/vegetable spread/butter to coat the tray/dish Sprinkle of dried herbs – oregano is my favourite and goes with most veg Sprinkle of chilli pepper Seasonal root veg like a swede, carrots, parsnips, plus a leek and an onion…

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Parsnip Recipes

Parsnip & Potato Rosti

Ingredients 200g potatoes , peeled and grated 200g small parsnips , peeled and grated 1⁄2 onion , grated 2 sprigs thyme , leaves stripped 25g butter , melted plus extra for frying Method Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix. Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown…

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