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Parsnips Spiced parsnip bubble and squeak. 800g parsnips, chopped into chunks 1 tsp turmeric Winter
Root Mash
(from the Good Food Magazine 2006) 650g parsnips, cut
into even chunks Cook the parsnips and swede in boiling water until
tender. Drain well, then mash them together using a masher or food
processor until reasonably smooth but still with a bit of texture.
Stir in the soured cream, horseradish and thyme and season with salt
and pepper. Spoon into a buttered shallow ovenproof dish and put to
one side. Make the topping. Melt the butter in a frying pan and cook
the onion for 5-6 minutes, until golden. Mix in the breadcrumbs and
stir to brown and crisp a little. Season with salt and pepper and add
the thyme. Take the pan off the heat. Spoon the mixture over the top
of the mash. Scatter over the parmesan. Bake in a hot oven for 25-30
minutes and serve Parsnip & Walnut Cake with Cream Cheese Icing 320 - 350g parsnips Grease a square cake tin. Line it with greaseproof paper, then grease lightly again. Preheat the oven to 180°C/Gas 4. Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside. In a large mixing bowl, whisk the eggs, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Mix and set aside. Sift the self-raising flour, baking powder, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter. Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. To make cream cheese icing, mix cream cheese with a teaspoon or two of fresh orange juice, add icing sugar to taste and spread over cake when completely cool – chill and serve. Vegetarian
cottage pie with parsnip and apple mash Serves:
3-4 For
the filling: Curried Parsnip Soup 1
medium onion, chopped Cook the onion, garlic, parsnip and potato in the butter/oil for 10 mins. Stir in the curry powder and cook for 2 mins, stirring occasionally. Gradually pour in the hot stock and summer until the parsnip is tender. Purree in a liquidiser and add some water if the soup is too thick. Add seasoning and add cream, sprinkle with chives or parsley. Parmesan roasted parsnips (this version serves 4 as a side dish) 600g parsnips80g plain flour 50g parmesan, grated finely 1/2 tablespoon medium curry powder Grated zest of 1 lemons 1/2 teaspoon salt 2 tablespoons olive oil Preheat
the oven to 200°C (400°F). Peel the parsnips and cut them into same
sized lengths. Put a heavy roasting dish containing the oil in the
oven as it heats up. Combine the flour, parmesan, curry powder, salt
and lemon zest in a large mixing bowl. Cook the prepared parsnips in
boiling water for five minutes. Remove the saucepan from the heat and
drain the parsnips a few at a time, rolling the steaming-hot parsnips
in the flour mixture and setting aside on a plate. When all the
parsnips are coated thoroughly, remove the roasting dish from the oven
and arrange the parsnips in the hot fat. Put the parsnips in the
oven for 20 minutes, turn the parsnips and put back in the oven for
another 20 minutes.
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.| Growing Communities The Old Fire Station 61 Leswin Road Stoke Newington London N16 7NX 020 7502 7588 growcomm@growingcommunities.org
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