For the love of Parsnips!

Now, grab a cup of coffee we need to sit down and talk about something VERY serious… parsnips. They aren’t just grown for Christmas or Sunday lunch you know – they are an integral part of a winter diet!! There’s just something so magical that happens when you roast them – their hard exterior goes sweet, crisp and charred and the inside is almost custard-like, making them the perfect pairing for a variety of their root acquaintances.

You can simply roast them and let their magic speak for themselves, or you can blend into winter warming soups, smooth dips and even in cake batters. So, to celebrate the humble parsnip I have put together my top recipes that highlight just how versatile this little veggie can be.

Creamy Parsnip and Rosemary Soup

Creamy Parsnip and Rosemary Soup

This delicious bowl is the perfect winter warmer recipe. Its packed full of roasted sweet parsnips combined with the delicious pairings of rosemary and garlic to create this lovely combination of flavours which I top with hazelnuts for an added crunch to that smooth soup underneath. The hazelnuts also add an earthy nutty flavour that works well with parsnips and help to keep you fuller for longer – win/win! 

Miso Roast Parsnips on Mustard Butter Bean Mash and Roast Garlic

I’m a huge fan of pairing crisped roasted veggies with a smooth creamy dip or mash as I just love the contrasting textures it creates, and this version is just as yummy as you would hope. Parsnips roasted with miso until they are lovely and caramelised and placed amongst a bed of creamy butter beans and a whole heap of whole grain mustard for an added kick. This is the perfect dish to serve mid-winter lunch with warmed bread or as a side to your festive spread.  

Spiced Maple Roast Carrots and Parsnips, Mustard Polenta Mash and Caramelised Onions

This recipe just screams Christmas to me – it’s cosy, it’s warm and it’s just delicious. Spiced maple roasted carrots and parsnips pair with a creamed polenta mash and sweet caramelised onions to create the ultimate dish. To me, this is home. It has all the flavours and textures I love and is a great way to use up any leftover carrots, onions and parsnips you may have and is perfect for Christmas or even a cosy Sunday lunch with friends and family. 

Spiced Apple and Parsnip Cake with Cinnamon Coconut Topping

Utilising the underused parsnip in this variant of the traditional carrot cake I’ve created a delicious but ultimately nourishing cake that’s packed with almonds, bananas, dates and a whole heap of spices. The apple and parsnip keep the cake moist and sweet keeping it refined sugar-free – and as always, its vegan and gluten-free! I’ve topped it with a cinnamon coconut icing and seasonal berries.

1 Comment

  1. #KookMyKitchen - helpline - Rebel Recipes on April 28, 2020 at 9:46 am

    […] Beans, Frozen Peas or Parsnips! […]

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Recipe Tags: parsnips round up


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