Perfect Parsnips
Parsnips are a root vegetable that are a member of the parsley family. They can be eaten raw but are often roasted, boiled, fried, or steamed. Parsnips have a thin, tan peel that is typically removed before use, revealing white flesh underneath.
Along with vitamin C, parsnips are rich in potassium, one serving of parsnips provides about 10 percent of your DRI of potassium.
Enjoy the recipes below and don’t forget to share any recipes you tried out over on our facebook page.
Parsnip Mash Lentil Pie
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Comforting Parsnip Mash Lentil Pie that is gluten free & vegan and incredibly easy to make!
Source: Healthy Living James, find the recipe here
Parsnip Puree
Prep time: 10 mins
Cook time: 25 mins
Serves 4
Parsnip purée is a dish for mashed potato lovers who are craving something light but still silky smooth. It’s the perfect comfort food accompaniment—playing a supporting role to hearty Italian pot roast or under a mound of crispy roasted vegetables. To take the dish from a humble side to front-and-center dish, try finishing the purée with chopped fresh herbs and a few pats of butter.
Source: Good Food AU, find the recipe here
Roasted parsnip soup with walnut pesto
Prep time: 10 mins
Cook time: 30 mins
Serves 4-6
The perfect autumnal soup full of flavour.
Source: Bon Appetit, find the recipe here
Parsnip dhal
Prep time: 10 mins
Cook time: 40 mins
Serves 4
Make this parsnip dhal recipe for some cosy autumnal comfort food. Creamy lentils are spiced with cumin, turmeric and chilli and topped with roasted parsnips. Serve with roti for scooping up the dhal! (583 kcal per serving)
Ingredients
- 500g parsnips, peeled and cut into 1cm cubes
- 3 tsp ground cumin
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 15g ginger, finely grated
- 2 garlic cloves, crushed
- 1 red chilli, (deseeded if you like) finely chopped
- 250g red lentils
- 1 vegetable stock cube, made up to 600ml
- 350g roti
Method
Heat the oven to gas 6, 200°C, fan 180°C. Tip the parsnip cubes onto a baking tray and sprinkle over 1 tsp ground cumin and ½ tsp turmeric. Drizzle over 1½ tbsp oil and toss everything together, so the spices and oil coat the parsnips. Season and roast for 25-30 mins until golden brown and tender.
Meanwhile, heat ½ tbsp oil in a large saucepan over a medium heat. Add the onion and fry for 10-15 mins until soft and lightly golden. Stir in the ginger, garlic and chilli and fry for another 1-2 mins until fragrant. Add the remaining cumin, turmeric, lentils and the stock. Bring to a boil, cover and reduce the heat slightly to medium-low. Cook for 20 mins, stirring occasionally and topping up with a little more water if it’s all been absorbed, then remove the lid and simmer for another 5-10 mins until the lentils have broken down and the dhal has thickened.
Heat the roti in the oven for 4-5 mins on a baking tray until warmed through. Stir most of the roasted parsnips into the dhal, then top with the remaining. Using a spatula, scrape any of the spiced oil from the roasting tin over the top. Serve with the warmed roti for scooping up the dhal.
Parsnip and Porchini Wellington
Prep time: 1 hr
Cook time: 30 – 40 mins
Serves 8
Give it some welly with this fabulous vegan parsnip and porcini wellington. It’s a fail-safe option if you’re looking for a meat free centre piece which will entertain meat-eaters, veggies and vegans alike.
Don’t be put off by the number of stages. Each element can be prepared a couple of days before assembling. (537 kcal per serving)
Source: Delicious magazine, find the recipe here
Parsnip and Porchini Gravy
Prep time: 5 mins
Cook time: 25 mins
Serves 6
Searching for a vegan gravy? We’ve got just the recipe. Chef Maria Elia’s parsnip and porcini vegan gravy works perfectly with the wellington above but would work well with any savoury dish – meaty, veggie or vegan – that needs a gravy. (93 kcal per serving)
Source: Delicious magazine, find the recipe here
