VegBox Recipes

Parsnip

Parsnip Parsnips are a staple of winter veg boxes - you may find yourself getting them many weeks in a row.

Early in the season they're small and sweet. Later in the season they can be more woody.

Go straight to parsnip recipes.

Buy?: Smaller parsnips are less woody and are slightly sweeter than large ones.

Choose a parsnip while it's still firm and preferably without too much root damage (this allows bacteria in).
Store?: Parsnips keep for a couple of weeks in the fridge.

If you've got muddy ones, don't bother cleaning them first. The mud helps protect them and can be scrubbed off just before cooking.
Cook?: There's no need to peel organic parsnips. Many of the nutrients are just below the surface of the skin.

Trim the stalk and the root and then you can:

Chop into chunks and boil for 10 minutes, until soft.

Or...

Do as above, then mash with butter.

Or...

Chop into "chip shapes" and bake with some olive oil for 30 minutes at 190C until soft in the middle and crunchy on the outside.

More Parsnip Information

Parsnip is a root vegetable, with green leaves above the ground and the long, yellow-white edible root below the ground.

It's in season from about November to February and is an essential ingredient in winter food in the UK.

It's relatively sweet, like carrots, and contains good levels of potassium.

It is stronger in flavour than carrot.

On the dinner plate, it is often roasted, mashed or added to stews and soups.

It originates from Asia and has been eaten in Europe since ancient times. But its popularity waned after the introduction of the potato in our diet, which has largely taken its place.

Did you know...?
Frost is essential to help parsnip to develop its flavour, so it's best to wait until after the first frost before harvesting.

Roast Parsnip
Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota.
Ingredients Serves 4 as a side dish 1 lb fresh parsnips 2 tablespoons vegetable oil
Method Preheat the oven to 200 C. Scrub the parsnips and cut them into sticks. Put the oil in a large sandwich bag and add the parsnip sticks. Shake well to coat the parsnips. Put the parsnips and the oil in an oven proof dish. Roast for 30 minutes, until cooked through, with crispy edges.
Cupboard-To-Table 35 minutes

Suggested Parsnip Recipes

Chilli Non Carne: Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.
Hallowe'en Soup: This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?
Lentil Dahl: This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
Mushroom And Winter Veg Pie: This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
Parsnip And Chickpea Curry: This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry.
Pureed Swede With Cheesy Crust: Many people are put off by childhood memories of swede – often confused with turnip. Yet its yellow-orange flesh can be delicious. This recipe tops pureed swede with a crunchy cheese and seed crust, to add some variety and extra vitamins. Also works well with turnip, parsnip or celeriac.
Roast Parsnip: Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota.
Root Veg And Bean Stew: This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.
Root Vegetable 'Crumble' with Cheesy Topping: This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
Swede And Parsnip Soup: This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice.
Winter Vegetable Minestrone Soup: Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.

Got one? Send us your recipe!

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