Ash & Kate had a good crop of parsnips this year. These ivory coloured roots have a sweet nutty flavour and work really well in soups and stews.


Parsnip Curry

Serves 4


For the red curry paste

4 red hot chilli
4 garlic cloves 
2 lemon grass stalks, thinly sliced
5cm (2in) cube of ginger, grated
2 red onions, roughly chopped 340ml 
2 dessert-spoons coriander seeds,
1/2 teaspoon salt

1 tablespoon olive oil

1 kilo parsnips, washed, peeled and cut into 1cm cubes
1 pint vegetable stock
1 tablespoon tamari 
4 kaffir lime leaves
1 dessert spoons honey
coriander leaves, chopped

 

First make the red curry paste simply by blending all ingredients in a food processor.

 

Mix the oil and red curry paste together in a large pan  cook for a few seconds, stirring constantly, then add the parsnips, still stirring constantly until they are well coated with the paste and starting to soften.

 

Pour over the stock and the soy sauce. Add the lime leaves and honey Simmer until the parsnip is just soft but retain a little bite.

 

Serve over rice with lots of chopped coriander leaves on top.



Cider braised root vegetables

Serves 4

 

2 carrots peeled & diced
2 parsnips peeled & diced
2 red onions peeled & diced
2 tablespoons olive oil
1 apple quartered cored & diced
4 oz dry cider
4 fl oz vegetable stock
Salt & black pepper

 

Gently cook the carrot, parsnip,  & red onions in olive oil with equal amount of water until the water has evaporated and the vegetables are just softening. Add the apple, toss well then add the cider & stock. Continue to cook until  the liquid is reduced by half and season well with salt & pepper.

 

To serve, either in bowls with warm wholemeal bread
or toss the vegetables through your favourite pasta