Curried Parsnip Soup

1 heaped tblsp coriander seeds
1 level tsp cumin seed
½ tsp chilli flakes

Crush these in coffee grinder or pestle & morter

Add to : 1 tsp turmeric, ¼ tsp ground fenugreek

2 onions chopped
2 crushed cloves garlic
2 or 3 large parsnips peeled & cubed
4 tbsp butter
2 tbsp flour
4 pints stock
½ pt cream (or milk if you prefer)
chopped parsley

Cook onion, garlic & parsnip gently in butter, lid on pan for 10 mins. Stir in flour and spices, cook 2 mins stirring and then pour in stock gradually. Cook till veg are tender. Puree in blender, dilute to taste with water. Season to taste. Reheat and add cream

 

Parsnip and Caraway Cake

225g (8 oz) SR flour
1 tsp bicarbonate of soda
225 (8 oz) parsnip grated

1/2 tsp caraway seed
180g (6 oz) soft marg
125g (4oz) castor sugar

2 eggs beaten
zest of 1 lemon

Lemon water icing : 125g (4 oz) icing sugar, 1tbsp warm water, 1 tbsp lemon juice 

Heat oven to 180C (350F/Gas 4). Sieve flour and bicarb, stir in parsnip and caraway seed. Cream together marg and sugar and stir in eggs gently.

Fold in flour mixture, lemon zest and juice. Place mixture into greased 9 inch tin and bake for 25-30 mins.

For icing, sift icing sugar into bowl, add water and juice. Drizzle over cake.

 

 

Parsnip, Carrot and Sprouting Broccoli Curry

2 tbsp olive oil
1 onion finely chopped
1 tbsp ground cumin
2 tsp grd coriander

1 tsp cinnamon
1 tsp turmeric
3 cloves garlic
1 tbsp root ginger chopped
1 fresh green chilli seeded and chopped
300 ml (1/2 pint) plain yogurt
300ml (1/2 pint water
salt and pepper

350g (12 oz ) parsnips peeled and diced
350 g (12oz) carrots peeled and chopped into sticks

225g (8 oz) sprouting broccoli chopped
Fresh coriander, chopped to garnish

 

Saute onion in oil till golden, stir in spices, garlic, chili and ginger, cook for 1 minute stirring continuously.

Stir in yogurt a little at a time

Stir in water. Add parsnips, carrots and broccoli. Bring to boil, reduce heat, cover and simmer for 15-20 mins or until veg are tender.

Garnish with chopped coriander

 

Parsnips with Honey and Orange    Serves 4-6

 

700g (1 1/2 lb) parsnips, peeled and diagonally slice 1.25c m( 1/2 inch) thick

25g (1 oz) butter or marg
1 tbsp honey
4 tbsp orange juice,

grated rind of 1 orange
salt and pepper to taste.  

In saucepan, cook sliced parsnips in salted water until just tender, c 10 mins

Drain and remove from pan. In same pan heat butter or marg, honey, juice and orange rind together. Toss with parsnips and season as required.

 

Parsnip and Banana Erotic Experience      Serves 4

 

4 medium sized parsnips, peeled and left whole
4 cabbage leaves blanched

25g (1 oz) butter or marg
2 spring onions, chopped
1 red pepper chopped

4 tbsp lemon juice
4 tbsp maple syrup
2 bananas mashed. 

Put whole parsnips into salted water, bring to boil, and simmer until tender, c 15-20 mins. Drain and keep warm.

Blanch 4 cabbage leaves in boiling water and simmer for about 2 mins. Drain and plunge into cold water. Put on serving dish.

Heat butter or marg and saute spring onions, red pepper, lemon juice and maple syrup. Add bananas and heat through gently. Cut parsnips in half lengthwise almost to base and spread apart, lay on cabbage leaves.

Spoon banana mixture into parsnips and serve