PARSNIPS and what we do with them!!

This is the first year that I have managed to grow parsnips. Most of the french will say you cannot do it...in fact our neighbour didnt even know what one was even when I showed them...they say it is too dry here. Usually its because anything that needs too much watering is a no no for the french!

Last year after planting the seeds we were rewarded with ...NOTHING! The ants had carried them all away.
This year I tried again...I had planted two rows beside the carrots. Only half a row managed to survive but at least it was some success!! Its the first time I have grown parsnips. The good thing about growing different veg is that its always a challenge to find the best uses for it. I have only  had parsnips roasted as part of a Sunday dinner so it has been good to try some other recipes.

 

The first thing I did was blanche and freeze a supply for the winter casseroles.

The following are the best recipes I came across...not all for preserving, some are for instant eating!!

 

CURRIED PARSNIP MASH

Cooke 1kg of chopped parsnip in some butter for about 2 mins. Add some milk, boil then simmer for 15 mins till cooked. Add 1 tbsp curry powder and 2 tablespoons of honey and mash!

 

PARSNIP HASH BROWNS

 

Grate 450g of peeled waxy potatoes along with 359g of peeled parsnips. Squeeze the liquid out of them by placing between a clean teatowel. Stir in a small chopped onion, a crushed clove of garlic and 1 egg.

At this point the recipe said divide into flat cakes and fry. Let me tell you...its does not bind together well enough to do that. I have one of these contraptions that you put rice or potato into then squeeze down with a lid bit  to serve nicely on the plate...they call them presentation circles here..you can see it in the following picture.

it worked perfectly. Put in about one and a half tablespoons of mixture..squeeze it down. Once you take the contraption off you can then flatten them a little.

Fry them slwoly in a little oil in a frying pan till nicely browned on both sides. Drain on kitchen paper.They can be frozen for later use....wrap individually in foil then put in a plastic bag. When you take them out of the freezer place them on a baking tray...drizzle with a little oil and heat for 10- 15 mins on a low heat.

 

 

PARSNIP RELISH

 

Cook 1lb of parsnips in half a cup of stock. for about 15 mins. Add half a cup of wine vinegar, 6 cloves of chopped garlic, 1 tsp each of cinnamon and cumin and lemon rind. Quarter teaspoon of cayenne pepper. Simmer it all together for 10 mins then pot in sterilized heated jars.

 

Of course you can make a variety of soups but I thought these recipes were a nice change from the usual soups and stews.

 

HAPPY PARSNIPING