COOKING GUIDE

Parsnips have a sweet, nutty flavor which makes it a delicious addition to soups and stews or being enjoyed on their own.
	Trim the ends and peel thinly. Leave small parsnips whole but cut up the larger ones. If the larger ones have a woody core, just cut it out.
	To roast, first blanch in boiling salted water, then put in a roasting tin with butter or oil and cook at 4000F / 2000C / Gas 6 in an oven for approx. 40 minutes, baste occasionally. To boil, drop into boiling salted water and simmer 5 - 10 or until just tender. To fry, blanch in boiling water for 1 - 2 minutes and drain, then fry in butter for 10 - 12 minutes or until golden brown and tender.

 

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SERVING IDEAS

 

Roast blanched parsnips in the tin around a joint of beef or pork.

 

Saute sliced parsnips with sliced carrots, sprinkle with chopped herbs.

 

Mix 600g boiled parsnips, 50g butter and 4 tablespoons honey; cook, covered, for five minutes

 

Bake 600g small parsnips with 150ml orange juice and 45g butter, covered, in oven at 350⁰F / 180⁰C / Gas 4 in oven for one hour.

 

 

 

 

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