Organic Parsnips 2.5+kg – Add-On To Box Special

A large parsnip, with a wide girth, is good for roasting, they will shrink a lot, so you need the bigger variety for this cooking method.  As they have grown longer their natural starches have broken down into sugars and are best for deep-fried parsnip crisps and grating into cakes.

Small to Medium size parsnips are less fibrous and make for the best chips.  Keeping the smallest ones whole and cut the medium ones in half or quarters.

If you want to keep your skins on, then organic is best.  When roasting, the skins left on will keep the parsnips shape.

Store unwashed parsnips, wrapped in a clean damp tea towel in the crisper section of the fridge for up to 2-3 weeks.  Re-dampen every few days.  Cooked parsnip can be stored in an airtight container in the fridge for up to 3 days.  If you don’t intend to eat soon, then chop up and freeze to use in stews and soup later.

To make mashed parsnips …
Slice the parsnips, place in cold water and boil until soft.  Add milk or buttermilk and butter, then mash.  Season with salt and pepper.  They are absolutely delicious, and you can always add to mashed potato to make them go further.

Parsnips are very versatile and can go with … peas, carrots pumpkin, onions, leeks, potatoes, fennel, beetroot, mushrooms, apples, pears, cinnamon, cloves, nutmeg, parsley, hard cheeses, cream, lentils, pork, chicken, white fish, bacon, walnuts, hazelnuts and thyme.

Another option:  Replace spaghetti with zucchini, carrot and parsnip noodles, using a spiralizer.

Hasselback Parsnips with Rosemary Oil & Salt.
Parsnip Latkes.
Four-Ginger Parsnip Sticky Date Pudding.
Spiced-up Cottage Pie with Surprise Mash.
Spiced Parsnip Soup.
Parsnip Rosti.
Winter Parsnip & Hazelnut Salad.
Parsnip Fries.
Roasted Carrot and Parsnip Salad with Lemon Tahini Dressing.
Garlicky Root Vegetable Mash.
Roasted Root Vegetables with Chia Dukkah.
Parsnip & Zucchini Hash Browns.
Curried Parsnip & Cauliflower Mash.

You can google any of the above ideas, and I’m pretty sure you’ll find a recipe.  I got these after a quick flick through my huge range of recipe books (yes I have a cook book addiction!!!).  I plan on collating my favourites so I have them easily available each year when I need to be reminded that the Parsnip has loads of flavourful meal options.