These are for Kelly, who needed some parsnip recipes:
POTATO AND PARSNIP ROSTI
8 oz potatoes, grated
8 oz parsnips, grated
1 onion, thinly sliced
1 tbsp creamed horseradish
2 tbsp chopped chives
3 fl oz yogurt
Mix everything together and season to taste. Pour into a shallow baking dish,
cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until
becoming crisp and brown. Serve with pumpkin casserole.
PARSNIP AND POTATO PUREE
1 1/2 lb parsnips, peeled and cubed
1 lb potatoes, peeled and cubed
4 cloves garlic, peeled
freshly ground nutmeg
1/4 pt skimmed milk
Cook the potatoes, parsnips and garlic together in boiling salted water until
tender. Drain and mash thoroughly. Season with pepper and nutmeg. The original
recipe garnished the puree with toasted pine kernels.
SPICED PARSNIP SOUP
1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp ground ginger
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the
spices and cook for a couple of minutes. Add the parsnips and stock and
simmer gently until tender. Puree and serve.
------------------------------