|
|
|
|
|
|
|
|
|
|
1 garlic clove, crushed 1 onion, chopped a little butter and olive oil 2 parsnips, peeled and cut into chunks 1 tsp curry powder 1 ½ pints chicken stock an apple, peeled and chopped seasoning 1-2 spoons crème fraiche
Heat the butter and oil, and cook the garlic and onion, until the onion is soft. Add the curry powder, stirring well. Stir in the parsnip chunks for a minute or two. Pour in the chicken stock, and add some seasoning, Simmer for around 20 minutes, until parsnips are soft. Add the apple pieces and cook for a few more minutes until soft. Puree, then add a couple of spoonfuls of crème fraiche. Serve with fresh, crusty bread. Delicious!
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.
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.
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.
|
|
|
Printable Cookbook
Print This Recipe 
Back to Top
