PARSNIP AND POTATO CASSEROLE

230 g parsnips, peeled and chopped
230 g potatoes, peeled and chopped
4 tablespoons swiss cheese, grated
1 tablespoon grated parmesan cheese
2 tablespoons light cream
1&1/4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped

Preheat oven to Gas Mark 5/19°0C/375°F. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in the remaining ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.

PARSNIP PUREE WITH APPLE LAYERS

A completely original way to serve your traditional parsnips!

675 g parsnips
1 large cooking apple
1/2 lemon, juiced
1 tablespoon soft brown sugar
Salt and pepper to taste

Preheat oven to 180°C/ 350°F/ Gas Mark 4. Peel or scrub the parsnips and cut them into chunks. Boil or steam them until they are soft. Drain them and then mash them until they become almost pureed. Season with salt and pepper. Cover the bottom of a gratin dish with half of the parsnip mixture. Peel and core the apple and cut it into thin slices. Layer half of the apple slices over the top of the puree. Then layer the rest of the parsnip puree and apples on top. Sprinkle the lemon juice and sugar on the top layer of apples. Bake in the oven for around 30 minutes or until the apple softens and begins to brown.

PARSNIP, POTATO AND CHEESE CAKES

1 onion, peeled and sliced
350 g potatoes, peeled and grated
225 g parsnips, peeled and grated
1 garlic clove, peeled and crushed
1 tablespoon chopped fresh sage
1 egg, lightly beaten
2 tablespoons sunflower oil
175 g cheddar cheese
Salt and pepper to taste

Use a kitchen towel to absorb the excess moisture from the grated vegetables before mixing them together with the onion, garlic and sage in a large bowl. Season with salt and pepper. Stir in the egg and mix well. Heat the oil in a large pan. When hot, spread half of the vegetable mixture over the base of the pan. Scatter over the cheese, then top with the other half of the mixture, spreading it flat. Cook over a low heat for about 10 minutes until golden underneath. Slide the cake out onto a large plate and flip back into the pan. Cook the other side until golden and the vegetables have cooked through. Serve immediately, cut into wedges.

ROASTED VEGETABLES WITH CARDAMOM

Serves 6-8

400 g carrots
400 g parsnips
400 g swede
150 ml extra-virgin olive oil
4 cardamom pods, lightly crushed
1 tablespoon honey
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape! Transfer to a serving dish and sprinkle with salt and pepper.

PARSNIP, LEEK AND CARROT GRATIN

Smooth and scrumptious, this recipe will make a fine winter dish. Serves 4-6.

3 tablespoons butter
1 kg (2.2 lb) carrots, sliced
1 kg (2.2 lb) parsnips, sliced
1 kg (2.2 lb) leeks, sliced
480 ml (16 fl oz) double cream
240 ml (8 fl oz) single cream
4 tablespoons brown mustard
4 tablespoons sage chopped
wedge of parmesan grated
salt and pepper to taste

Heat the oven to 400°F/200°C. Put on a pot of salted water to boil for the carrots and parsnips. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat. Add the carrots and parsnips to boiling water for about 3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly. Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake at 400°F/200°C for half an hour.

PARSNIP AND APPLE ROAST

A perfect accompaniment to roast meats, especially our pork spare ribs!

600 g (1 lb 5oz) parsnips, peeled and quartered lengthways
3 tablespoons vegetable oil
2 apples, cored and cut into eight
1 teaspoon grated nutmeg
rosemary sprig, to garnish

Heat the oven to 190°C/375°F/Gas Mark 5. Cook the parsnips in a saucepan of lightly salted boiling water for 5 minutes. Drain them and then shake them in the saucepan over a moderate heat to dry them. Heat the oil in a shallow roasting tin, add the parsnips, baste well and bake for 35 minutes, or until nearly tender. Add the apples, baste and sprinkle with nutmeg. Cook them in the oven for 5 to 10 minutes, until the parsnips are tender and golden brown.

ROASTED ROOT VEGETABLES

A great winter warmer. Serves 8 as a side dish.

1 swede, peeled and cut into small chunks
2 large carrots, peeled and cut into small chunks
2 parsnips, peeled and cut into small chunks
2 raw beetroot, peeled and cut into small chunks
1 celeriac, peeled and cut into small chunks
60 ml (2 fl oz) olive oil

Heat the oven to 220°C/425°F/Gas 7. Toss all the vegetables with the olive oil and put in two large roasting tins. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. You can use any combination of seasonal root vegetables.

PARSNIP AND APPLE SOUP

A tasty, warming winter soup. Serves 6.

1.2 L (2 pints) vegetable stock
450 g (1 lb) parsnips
450 g (1 lb) apples
150 ml (1/4 pint) double cream
1 medium onion
1 clove of garlic, crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon butter
1/2 teaspoon cardamom
sea salt and black pepper
fresh chives or parsley

Heat the butter in a large pan, and add the finely sliced parsnips, apples and onions. Cook gently, not allowing them to colour. Add the curry powder, spices and crushed garlic, cook for 2 minutes, stirring well. Pour in the stock slowly, stirring well. Cover and simmer gently for about 30 minutes or until the parsnips are soft. Season to taste. Liquidise the soup and, if it is too thick, dilute with a little stock or water. Add the cream and reheat, but do not boil. Serve garnished with chopped chives or parsley.

PARSNIPS AND CARROTS WITH HONEY AND ORANGE

A delicious way to enjoy your root vegetables. Serves 6.

500 g medium carrots
500 g medium parsnips
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon dark soy sauce
sea salt
zest of 1 orange, finely grated
2 tablespoons chopped flat leaf parsley (or other fresh or dried herbs)

Peel carrots and parsnips and cut in half lengthways. Place the vegetables into a roasting tin and toss with the oil and salt. Roast in the oven at 190°C/375°F/Gas Mark 5 for 25-30 minutes until golden. Add the honey, soy sauce and orange zest and coat the carrots and parsnips. Return to the oven for a further 10 minutes until caramelised. Sprinkle with chopped parsley and serve.

PARSNIP CHIPS & YOGHURT CURRY SAUCE

4 snacks or side servings

400g parsnips, peeled, cut into finger width sticks
1 tablespoon vegetable oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
150g plain yoghurt
1/4 teaspoon curry powder
optional: 1/2 teaspoon mango chutney

Toss parsnips, oil, cumin, coriander, salt and pepper together in a bowl. Bake on a greased baking sheet at 220°C, 425°F, gas mark 7 for 30 - 40 minutes, turning once, until browned and tender. Combine yoghurt, curry powder and chutney (if you’re using it), and serve alongside the chips.

PARSNIPS AND CARROTS IN ORANGE BUTTER

A creative and delicious side dish, especially well suited to ham and duck. Serves 6

450 g parsnips, peeled or scrubbed, cut into medium-thickness coins (1/4")
450 g carrots, prepared like the parsnips
500 ml water
150 ml orange juice
2 teaspoons grated orange peel (or other citrus)
2 tablespoons cold butter, chopped
Salt and pepper to taste

In a deep frying pan or wok combine the water, parsnips, carrots and a dash of salt then bring to the boil, reduce the heat to low, and simmer for 5 minutes. Stir in the orange juice and simmer until the veg is tender, about 5 minutes more. Transfer the vegetables with a slotted spoon to a bowl. Boil the remaining liquid until it is reduced to about 4 tablespoons, then remove the pan from the heat, and stir in the peel and the butter, stirring until the butter is melted. Add the vegetables back into the pan, toss to warm, season to taste with salt and pepper, and serve.

ROSEMARY MASHED POTATOES AND PARSNIPS WITH CAREMELISED ONIONS

Serves 6 as a side dish

5 tablespoons butter
3 large white onions, halved, sliced
2 tablespoons chopped fresh rosemary, or
2 teaspoons dried
400 g parsnips, peeled, sliced for boiling
600 g potatoes, peeled and sliced for boiling
240 ml milk, or to taste, heated but not boiled
Salt and pepper to taste
Optional: light grating of nutmeg

Melt 1 & 1/2 tablespoons of butter in a heavy large frying pan over a medium-high heat. Add the onions and cook them until they are golden, stirring often, about 15-20 minutes. Mix in the rosemary and set aside to cool. Bring a large pot of salted water to the boil. Add the parsnips and potatoes and boil them until they are tender, about 20 minutes. Drain well. Return the vegetables to the pot and mash. Add the warm milk and 4 & 1/2 tablespoons butter then stir or whisk until smooth. Stir in the onion mixture; season to taste with salt and pepper, and with the grated nutmeg if you want.

CARROT, PARSNIP AND SAUSAGE SOUP

If you don’t have either carrots or parsnips, substitute more of the other, or use swede or potatoes. Serves 4

2 tablespoons olive oil
220 g sausages, cut into bite-sized pieces
2 medium onions, chopped
3 small parsnips, peeled and diced
3 medium carrots, peeled and diced
1 litre chicken, beef or vegetable stock
120 ml cream
1/2 teaspoon dried thyme, or 1 tablespoon fresh
Salt and pepper to taste

Heat the oil in a large saucepan over a medium-high heat. Add the sausage and brown it on all sides, which should take about 8 minutes. Transfer the sausage to a plate using a slotted spoon. Add the onion to the pan, reduce the heat to medium and cook them until tender, about 5 minutes. Add the parsnips and carrots and cook for 5 minutes, stirring occasionally. Add the stock and thyme and bring the stock to the boil. Reduce the heat and simmer until very tender, 20-30 minutes. Puree in a blender or food processor, and then return to the pan. Thin with cream, season, add sausage, and serve.

CURRIED PARSNIP SOUP

To warm your belly and heart. Serves 4-6 as a side or starter

2 tablespoons butter
3 medium onions, chopped
3 garlic cloves, minced
1 teaspoon curry powder, or 2 teaspoons garam masala
450 g parsnips, peeled and sliced thickly
1,300 ml chicken or vegetable stock
180 ml white wine
Salt and pepper to taste
Plain yoghurt to dollop

In a large pot, melt butter over medium heat. Add onion; cook until starting to brown, about 10 minutes, stirring occasionally. Add the garlic and curry powder; cook 2 minutes, stirring. Add parsnips and stock; bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Add wine; simmer, uncovered, for 15 minutes more or until parsnips are soft. Puree soup in batches in a food processor or blender; season to taste with salt and pepper, and serve in bowls topped with yoghurt.

PARSNIP, ONION AND POTATO MASH

Serves 4

3 medium white onions, minced
5 tablespoons unsalted butter
450 g potatoes, roughly chopped
450 g parsnips, peeled, sliced
480 ml water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon freshly grated nutmeg

Cook onions in 3 tablespoons butter in a large saucepan over medium heat for about 8 minutes or until softened. Add potatoes, parsnips, water, salt, pepper and nutmeg to the onion and bring the water to the boil. Reduce the heat and simmer, covered, for 30 minutes or until the vegetables are cooked and the liquid is absorbed. Mash the vegetables with the remaining butter and serve.

PARSNIP AND ROSEMARY RISOTTO

Serves 4-6

1.7 litres vegetable or chicken stock
5 tablespoon butter
2 medium onions, chopped
400 g parsnips, peeled, trimmed, thinly sliced
5 teaspoons chopped fresh rosemary, or 1 1/2 teaspoons dried
275 g risotto rice (such as Arborio)
1 large handful freshly grated Parmesan cheese
Salt and pepper to taste

Bring the stock to boil in a saucepan, reduce the heat and cover. Melt 4 tablespoons of butter in a heavy large saucepan over a medium-low heat. Cook the onion until it is translucent, stirring occasionally. Increase the heat to medium, add the parsnips and cook until the parsnips begin to brown, stirring occasionally. This should take about 10 minutes. Then add the rice and stir for 2 minutes. Add enough warm stock to cover the rice, onions and parsnips, and all the rosemary if you are using dried herbs. If you are using fresh rosemary just add 3 teaspoons at this stage. Simmer the stock until almost all of it is absorbed, stirring occasionally. Add more stock, 200ml at a time and cook until the rice and parsnips are tender, allowing each spoonful of stock to be absorbed before adding the next. Keep stirring occasionally. It should take about 30 minutes in total for the risotto to cook. When it's done remove it from the heat, stir in the remaining butter, fresh rosemary, and cheese then season to taste with salt and pepper and serve.

PARSNIP NUT ROAST

With veggie roasts, you can add just about anything you've got lying around, like leftover cooked vegetables, potatoes, beans, cheese, stale bread or oatmeal - and it’ll taste great! Serve with gravy and steamed veggies. Serves 4

1 tablespoon oil
2 onions, finely chopped
3 garlic cloves, minced
150 g raw cashew nuts, ground
150 g seasoned breadcrumbs
1 egg
3 medium parsnips, peeled, cooked and mashed
1 teaspoon dried thyme
150 ml vegetable stock
Salt and pepper to taste
1 handful grated cheddar

Preheat oven to 180°C, 350°F, gas 4. Cook the onion and garlic in butter over a medium heat until the onion is soft. Combine all the ingredients except the cheese in a large bowl, adding just enough stock to make it moist. Spoon the mixture into a greased loaf tin, cover and bake for 45 minutes. Uncover, sprinkle with cheese, and bake for another 15 minutes.

PARSNIP, POTATO AND ROASTED GARLIC MASH

Way hey, a new variation on mash! You can use swede, carrot or fennel in place of the parsnips for different flavouring fun. Serve with a gorgeous herbed gravy. 4-6 side servings.

1 medium bulb of garlic 
450g parsnips, peeled and coarsely chopped 
450g potatoes, peeled and coarsely chopped 
100ml single cream 
3 tablespoons butter 
1/4 teaspoon ground nutmeg 
Salt and pepper to taste

Preheat the oven to 180C, 350F, gas mark 4. Cut the very top off the garlic bulb, revealing the cloves. Wrap in foil and place on the oven rack; roast until tender, 45 minutes. Cool. Squeeze garlic into a bowl and mash. Cook parsnips and potatoes in separate pots of boiling water until very tender, about 15-20 minutes each; drain, reserving 60ml of cooking liquid. Return parsnips and potatoes to one pot; add cream, butter, nutmeg, and mashed garlic. Purée with a handheld mixer or in a food processor or blender, thinning with some of the reserved cooking liquid if the mixture is too thick. Season to taste with salt and pepper.

LAMB, PARSNIP AND LENTIL SOUP

Great with a dollop of crème fraîche and a sprinkling of freshly chopped herbs. Serves 6 as a main course.

2 tablespoons olive oil 
450g lamb mince 
4 large parsnips, peeled and chopped 
2 medium onions, chopped 
6 medium garlic cloves, minced 
300g brown or puy Lentils, rinsed 
1.7 Litres mild beef stock 
800g tinned tomatoes in juice (or use fresh) 
3-4 teaspoon dried herbs; thyme, basil or marjoram

Heat oil in a heavy large soup pot over medium-high heat; add lamb, parsnips, onion and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb, 10-15 minutes. Add lentils and stir 1 minute. Add stock, tomatoes and herbs. Bring soup to the boil; reduce heat to low. Cover and simmer until lentils are tender, about 40 minutes. Transfer 450ml soup to a blender or food processor and blend until smooth; return to the same pot. Season to taste.

ROOT VEGETABLE AND BEAN CHILLI

A warming stew to serve over rice, millet, couscous or pasta with a sprinkle of cheese or a dollop of soured cream. Serves 6

2 tablespoons olive oil 
2 medium onions, chopped 
2 large carrots, scrubbed and diced 
200g potatoes, scrubbed and diced 
3 medium parsnips, peeled and diced 
2 medium garlic cloves, minced 
optional: 1 small red chilli pepper, seeded and minced 
175g tomato purée 
2 teaspoons chilli powder, or to taste 
250g cooked black or kidney beans, or 2 tins, drained and rinsed

Preheat the oven to 200C/400F/gas6. In a shallow baking pan, toss 1 tablespoon oil with the onions, carrots, parsnips and potatoes. Sprinkle with a little salt and pepper and roast, turning once, until softened and lightly browned, about 30 minutes. Heat the remaining oil in a large pot over medium-low heat. Add the garlic and chilli pepper; cook, stirring, about 3 minutes or until fragrant. Add the tomato purée, chilli powder and 500ml water; stir well. Bring to the boil, reduce the heat to low; simmer 15 minutes. Add the roasted vegetables and beans; simmer 10 minutes, and serve hot.