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
- 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’
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’)