You want to add variety to your fall cuisine and conjure up something special on the table. Parsnips can be used to create surprisingly versatile dishes that are easy to prepare yet taste sophisticated.
These three recipes showcase the versatility of parsnips. Whether in the oven, as a puree or as a warming soup, this often underestimated vegetable brings variety to your everyday cooking.
Oven parsnips with honey and thyme
Ingredients for four people
Eight medium-sized parsnips
Three tablespoons of olive oil
Two tablespoons of honey
Fresh thyme
Salt and pepper
Preparation
Preheat the oven to two hundred degrees top and bottom heat. Peel the parsnips and cut them into long sticks. Mix the olive oil, honey, salt, pepper and fresh thyme in a bowl and toss the parsnips in it. Spread everything out on a baking tray and bake for around thirty minutes until golden brown and slightly caramelized.
Parsnip puree with apple
Ingredients for four people
Six parsnips
Two tart apples
50 grams of butter
A dash of milk or cream
Salt and nutmeg
Preparation
Peel the parsnips and apples and cut both into pieces. Boil everything in lightly salted water until soft. Drain the water and mash the mixture together with butter and a dash of milk or cream to make a fine puree. Season with salt and a pinch of nutmeg. The result is a creamy side dish with a subtle sweet note.
Parsnip soup with curry
Ingredients for four people
Six parsnips
One onion
Two tablespoons of oil
One tablespoon of curry powder
One liter of vegetable stock
Salt and pepper
Optionally, add a little cream to taste
Preparation
Peel and chop the parsnips and onion. Sauté the onion in oil until translucent, add the curry powder and fry briefly. Add the parsnip pieces and pour in the vegetable stock. Leave the soup to simmer for about twenty minutes until the vegetables are soft. Puree everything finely and season to taste with salt and pepper. If you like, refine the soup with a dash of cream.
Enjoy cooking with parsnips!
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