RECIPES FOR PARSNIPS

PARSNIP AND BRAZIL NUT SALAD

1lb (500g) Parsnips
3-4 Stalks of Celery, sliced quite finely
50g (2oz) Brazil Nuts, chopped roughly
Juice of ½ Organic Orange
Parsley – a handful of chopped fresh Parsley
Vinaigrette with extra French Mustard added

Peel the parsnips and cut into quarters. Steam (or boil) until tender, drain and allow to cool. Mix together in a salad bowl and add vinaigrette – you can dress this salad in a little in advance and it won’t suffer. A nice accompaniment to a cous cous or rice dish.

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CURRIED PARSNIP SOUP

2 oz (55g) The Dairy House Butter
1 Tbsp Organic Extra Virgin Olive Oil
½ tsp each of ground coriander, cumin, turmeric, fenugreek, cayenne pepper and sea salt
2 large Organic Onions, diced
3 cloves Organic Garlic, crushed
1 Tbsp flour
3 pts (1.8litres) vegetable stock/bouillon
1lb (450g) Parsnips scraped and sliced
½ pt Organic Single Cream or Soya Dream
Handful of chopped Parsley to garnish

Melt the butter and oil in a large saucepan and cook the spices with the onions and garlic until soft, about 10 mins. Stir in the flour and cook for another 2 mins.

Add the stock and parsnips, simmer until parsnips are tender, about 15 mins then leave to cool.

Puree the soup until smooth then add the cream and reheat gently without boiling. Season with salt and pepper.

To serve garnish liberally with parsley.

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Pureed Parsnips are often appealing to children as they have a sweet taste, they also make a lovely base for a curry and an alternative to carrots as a bulky basic for many stews.

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For more ideas also visit the recipes for Swede

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