5 ways with...parsnips

February 16th, 2018 - By gshorter
Thumbnail for 5 ways with...parsnips

Parsnips not only taste amazing but they are full of the good stuff, plus they're easy to get hold of. We think they deserve to be more than just a side dish, so here are 5 ways to enjoy parsnips and some amazing flavour combos.

1. Grated

A traditional rosti is made from grated potato and formed into a fritter or pancake shape. Try substituting some of the potato (or all of it) for parsnip, as this helps to create a crisp exterior with a slightly sweet flavour. Make sure you squeeze the excess liquid from the grated parsnips before adding the egg and flour. Have them for brunch topped with avocado, a poached egg and crumbled feta.

2. Warming soup

Nothing beats a warming bowl of homemade soup on a cold evening. Parsnips create a sweet but savoury soup with a nutty flavour. Parsnips are a great match with garlic, cumin, thyme, apple and blue cheese. Make up a batch and freeze it in portions so you’ve always got a quick and delicious meal sorted.

3. Roasted with a twist

Roasting vegetables is one of our favourite ways to cook them as it brings out the sweetness of the veg and produces a crispy skin with a tender flesh. A drizzle of honey and a pinch of salt is the most common way to roast parsnips but we like to get creative with the flavourings. Parmesan and polenta create a lovely crumb on the parsnips, and lemon and fresh parsley produce a light and summery taste. Parsnips also pair well with herbs such as rosemary and sage.

4. Mashed

Mash doesn’t have to be just potato, butter and a sprinkle of salt and pepper. You can make it with other root veg such as parsnips and sweet potatoes, which create a sweeter mash with a greater depth of flavour. Other flavourings such as garlic and wholegrain mustard pair really well with mashed parsnip. Eat it as a side dish or use it to top a pie such as shepherds or lentil pie.

5. Raw

For a quick and easy salad, use a peeler to shave parsnips into thin ribbons. Toss them with extra virgin olive oil and red wine vinegar, and combine with fresh leaves, parsley, red onion, apple, walnuts and Parmesan.