Look at this bounty of delicious parsnips!
It’s not very often I have this amount of what is one of my very favourite vegetables.
Parsnips in Australia usually sell for around $7.00 _ $9.00/kg, too much to be extravagant with this sweet, versatile member of the carrot family.
We were lucky enough to score this 5kg bag of superb quality parsnips for only $4.50. A real bargain.
It was the end of the days trading at Gepps Cross Sunday market, and this generous trader just wanted to move his stock.
Parsnips offer a wealth of nutritional benefits, including vitamins and minerals in very useful amounts.
They are also an excellent source of soluble fibre, the same type of fibre found in oats. Soluble fibre aids blood sugar regulation and lowers cholesterol levels.
So far, I’ve made a delicious creamy parsnips soup and a big side dish of honey roasted parsnips and carrot to serve with roast lamb.
If you have a plentiful supply of parsnips, here are some delicious ideas for you:
Creamy Parsnips Soup
Saute chopped leek or onion in butter until soft.
Add chopped parsnips, vegetable stock and freshly grated nutmeg.
When the parsnips is soft, blend until smooth, add cream to taste and season with salt and pepper.
Curried parsnips soup is also scrummy. Just add a dessertspoon of curry powder to your onions and gently fry for a minute before you add the stock and parsnips.
Roast parsnips with other root vegetables for a delicious medley. Irresistible coated in a butter/oil, honey and cinnamon, nutmeg, salt, pepper mix before roasting until soft, shiny and a little caramelised on the edges.
Parsnips puree. I could eat this by the bucket…
These are just a few of my favourites, I’ll be sure to keep you posted on the ways I use my cache of glorious parsnips.