Parsnips are of the tastiest root vegetables, with a delicious sweetness that is especially enhanced with roasting. Find loads of recipes to use while parsnips are in season from autumn through February.
A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
A quick and simple soup, which is the perfect winter warmer. Parsnips are simmered with carrot and celery in a chicken stock and then pureed until smooth. Enjoy with crusty bread, if desired.
A quick and easy beef stew for the slow cooker, topped with herb dumplings for a hearty one-dish dinner.
A nice warm soup for the cold months. This blended soup is a lovely colour, and has a creamy texture. Perfect for using leftover cooked veg!
Beautifully tender pork loin and thyme served with a cider sauce.
This pureed winter soup has the perfect combination of sweetness and spiciness. Parsnips are simmered in a creamy curried chicken stock. Enjoy with fresh crusty bread, if you desire.
This very easy and healthy soup packed full of flavour, makes an ideal starter or a perfect lunch. This soup is best served with warm fresh crusty bread and butter.
A colourful and flavourful parsnip soup with sweet potato. Very simple to make and vegetarian to boot. Feel free to add your own touches: try adding grated nutmeg or a pinch of allspice. Serve with chopped fresh herbs, or with a sprinkling of crispy pancetta or bacon pieces.
An easy, colourful side dish to any Sunday roast. Use whatever seasonal vegetebles you have. Most of the time I end up roasting potatoes, parsnips, carrots, red onion, red peppers, whole garlic cloves and cherry tomatoes. At Christmas, I like to add brussel sprouts.
This is simple comfort food, vegan style.