Updated: Aug 10, 2021
CARAMELISED HONEY & ROSEMARY PARSNIPS
2 Tbsp Honey
40 g Butter, melted
2 Tbsp Red wine vinegar
2 Tbsp Fresh rosemary
1 clove Garlic, crushed
1 to taste Salt & freshly ground pepper
4 large Parsnips, peeled and chopped
Preheat oven to 180C.
Place the honey, butter, vinegar, rosemary, garlic, salt and pepper in a bowl and mix well to combine.
Place the parsnips in a baking dish and pour over the honey mixture.
Toss to coat and roast for 40-50 minutes or until tender and caramelised.
Serve these parsnips with pork or lamb cutlets and steamed green vegetables.
CARROT, PARSNIP & LENTIL CASSEROLE
1 Tbsp. olive oil
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, finely chopped
1 clove garlic, minced
1/2 cup red lentils, rinsed
1 can kidney beans, drained and rinsed
2 tsp. cumin
1 tsp. ginger
1 tsp. finely chopped corriander
1 bay leaf
Salt and pepper to taste
600 ml. vegetable stock
2 medium yukon gold potatoes
2 Tbsp. milk
1 Tbsp. butter
Parmesan cheese, grated
Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.
Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.
Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered for an additional 20-30 min. until potatoes begin to crisp.
Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.
PARSNIP & TOMATO GRATIN
600g (1¼lb) parsnips, peeled and sliced
Salt and freshly ground black pepper
400g can whole plum tomatoes
100-125g (3½ -4oz) mature Cheddar cheese, grated
4 tbsp coarse breadcrumbs
A little paprika
Set the oven to Gas Mark 6 or 200ºC. Add the sliced parsnips to a pan of boiling, salted water, bring back to the boil and then simmer for 5 minutes. Drain well.
Spoon half the parsnips into a buttered, deep ovenproof dish. Season well, then spoon the tomatoes and their juice over. Layer the rest of the parsnips on top. Season, then sprinkle with the cheese, breadcrumbs and paprika.
Put the dish on a baking sheet and cook for 35-45 minutes, or until browning on top, and the parsnip slices are tender.
CHEESY PARSNIP PASTA BAKE
400 g parsnips (approx. 14 oz)
6 cloves garlic
175-200 g short pasta (approx. 6-7 oz)
300 ml milk (approx. 1⅓ cups)
25 g butter (scant 2 tbsp)
1 tsp English mustard
100 g grated cheddar (approx. 1 cup)
Salt & pepper to taste
Peel the parsnips and cut into chunks. Peel the garlic cloves. Put the parsnips and garlic into a pan, cover with water and bring to the boil. Simmer for 8-10 minutes or until tender. Drain.
Meanwhile, cook the pasta according to the packet. Drain and set aside.
Preheat the grill (broiler) to medium-high.
Puree the drained parsnips and garlic in a food processor together with the milk, butter, mustard and half of the grated cheese. Season with salt and pepper to taste.
Mix the drained pasta with the parsnip sauce and transfer into a baking dish. Scatter over the remaining cheese.
Cook under the hot grill for 10-15 minutes, or until the cheese is melted and golden and everything is bubbling hot. Serve and enjoy!
BUTTERNUT STUFFED PASTA SHELLS
Roast the squash. Make sure to cut it into little cubes that will fit neatly inside the shells!
Make the cashew cream. Blend together the cashews, water, lemon juice, garlic, salt, and pepper.
Make the “ricotta.” Saute the spinach, squeeze out any excess water, and mix it with crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup cashew cream.
Cook the pasta. Don’t forget to salt the water!
Stuff the shells. Fill them with generous scoops of the ricotta and a few cubes of squash.
Bake the stuffed shells! Pop them in the oven for 15 minutes, and you’re ready to eat.