PARSNIP RECIPES

PARSNIP RECIPES | BBC GOOD FOOD

Parsnip recipes | BBC Good Food image

Make the most of this hearty winter veg with our top parsnip recipes. Try a traditional roast parsnip side dish, a warming casserole or a simple salad.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES

Zingy & spicy parsnip soup recipe | Jamie Oliver recipes image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
optional: extra virgin olive oil

Steps:

1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre

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SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES

There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 428 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.

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PORK & PARSNIP TRAYBAKE RECIPE | BBC GOOD FOOD

Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
From bbcgoodfood.com
Total Time 50 minutes
Calories 574 calories per serving

Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

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CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE

Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread
From olivemagazine.com
Total Time 40 minutes
Category Vegetarian
Calories 146 calories per serving

Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.

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CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT COOKING

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 10 minutes
Calories 169 per serving

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

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CURRIED PARSNIP SOUP RECIPE: HOW TO MAKE IT

“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Lunch
Calories 113 calories per serving

In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

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SPICED PARSNIP AND APPLE SOUP RECIPE | DELICIOUS. MAGAZINE

Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe. A great festive starter or winter lunch. Or, if you’re after something creamier and more decadent, then see this truffled parsnip soup.
From deliciousmagazine.co.uk
Reviews 5
Total Time 1 hours 20 minutes
Cuisine British recipes
Calories 143kcals per serving

To serve, stir in the crème fraîche. Serve in warm bowls, garnished with a little more crème fraîche and chopped chives.

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PARSNIP PUREE RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 25 minutes
Category side-dish

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

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CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE RECIPE ...

This vegetarian main course crumble balances the sweetness of parsnips with the sharpness of lemon and crème fraîche. Serve as a comfort food winter dinner.
From epicurious.com
Reviews 4.3

Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

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BROWN BUTTER PARSNIP PUREE RECIPE | FOOD & WINE

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness. At Francie, the parsnip puree is served alongside duck, but it would also be a terrific partner for roast turkey or chicken.
From foodandwine.com
Reviews 5
Total Time 30 minutes
Category Parsnip

Drain parsnips, reserving cream mixture. Discard bay leaf. Transfer parsnips and 1 cup cream mixture to a blender; process until very smooth, about 1 minute, adding additional cream mixture as needed until parsnip mixture reaches desired consistency. Add salt and 1/4 cup brown butter; process until combined. Transfer to a serving dish. Drizzle with additional brown butter, and sprinkle with apple.

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PARSNIP PUREE RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 25 minutes
Category side-dish

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

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CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE RECIPE ...

This vegetarian main course crumble balances the sweetness of parsnips with the sharpness of lemon and crème fraîche. Serve as a comfort food winter dinner.
From epicurious.com
Reviews 4.3

Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

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CREAMY LEEK AND PARSNIP SOUP RECIPE - NYT COOKING

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips — think leek and potato soup, but with more depth of character. It’s very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes

Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

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Roasted Parsnips from Delish.com is unbeatably easy.
From delish.com
Reviews 4
Total Time 45 minutes
Category gluten-free, healthy, heart-healthy, low-cost, Paleo Diet, vegan, weeknight meals, winter, roasted, side dish
Cuisine American

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MASHED PARSNIPS AND POTATOES RECIPE | TYLER FLORENCE ...

From foodnetwork.com
Reviews 4.6
Total Time 50 minutes
Category side-dish

Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

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