Roasted parsnips

 The much maligned parsnip comes into its own when roasted in the oven. In this roast parsnip recipe the oven roasting brings out the sweetness of the parsnip and creates a slightly caramelized outside. Delicious.


  • 1 lb/500g parsnips, peeled
  • 2 tbsp goose fat, lard, dripping or vegetable oil
  • Salt


  • Preheat the oven to 425F/220C/Gas 7
  • Cut the parsnips into even bite-sized chunks. Place them in a saucepan, cover with cold water and bring to the boil. Once boiling reduce the heat an simmer for 5 mins.
  • Heat the fat in a roasting tin until very hot but not burning. Carefully tip the parsnips into the hot fat. Using a tablespoon coat each piece with hot fat, this will prevent the parsnips from sticking.
  • Return the roasting tin to the oven and roast for 20 mins. Turn all the parsnips over and roast for a further 20 mins or until the parsnips are golden brown.
  • Serve immediately.

 from ‘British and Irish Recipes’

Parsnip Croquettes 

This is a wonderful for all roasted meat dishes. While this is not my recipe it is exactly as I would have made these croquettes when I was at college. Totally delicious!


  • 900g/2 lbs Parsnips, peeled and with any hard core removed – cut into pieces
  • 225g/8 oz Potato (floury-type), peeled and cut into pieces the same side as the parsnips
  • 1 teaspoon (5ml) Salt
  • 60g/2 oz Butter
  • plenty of freshly-ground Black Pepper
  • 1 scant teaspoon (3ml) freshly-grated Nutmeg
  • Dried Breadcrumbs
  • 2 Eggs, beaten with a little salt
  • Oil for deep frying or oil and butter


  • Bring a large pan of water to the boil and add the parsnip and potato pieces.
  • Simmer them for about 20 minutes or until they’re tender.
  • Drain the vegetables and pass through a mouli-légume – or mash carefully to remove all lumps.
  • Mix in the butter, salt, pepper and nutmeg.
  • Allow to cool until they”re cool enough to handle then shape them into croquettes a little bigger than a cork.
  • Dip each in the egg wash, then roll them in the breadcrumbs until they are fully covered.
  • Deep-fry at 200°C/400°F until they’re golden brown or shallow fry in a mixture of oil and butter.

 ( recipe from ‘Gourmet Britain’)