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PARSNIPS

Parsnips contain calcium, folic acid, magnesium, phosphorus and potassium.

Sweet and delicious eaten boiled, steamed, mashed, pureed and roasted!

Mixes well with celery and cauliflower in curries.

Roasted Parsnips with Creamed Spinach and Parmesan Cheese Risotto

INGREDIENTS

  • 900g (2lb) parsnips, peeled, quartered and cored
  • salt and pepper
  • 2tbsp oilseed rape oil
  • 2tbsp clear honey
  • 1 - 2 tabsp balsamic vinegar
For the risotto:
  • 50g (2oz) butter
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 225g (8oz) risotto rice
  • 1 litre (1ūpt) hot vegetable stock
  • 225g (8oz) fresh spinach, shredded finely
  • 4tbsp whipping cream
  • 50g (2pz) Paremesan cheese, finely grated
METHOD
  • Blanch the parsnips in rapidly boiling salted water for 2 minute and then drain.
  • Heat the oil in a roasting tray in the top of the oven - 220C / gas mark 7 - and fry the parsnips in this over a medium heat until golden on all sides and slightly burnt at the edges. Roast for 20 minutes.
  • Melt half the butter in a large saucepan and add the onion and garlic. Cook on a low heat for 6 - 8 minutes, until the onions begin to soften.
  • Add the rice and cook for a further 2 minutes.
  • Pour in a quarter of the stock and simmer, stirring until all the liquid has been absorbed.
  • Continue to stir for 20 minutes, adding a ladleful of stock each time the stock has been absorbed, until the rice is creamy and tender.
  • Put 2 tbsp of water into a large saucepan ad heat. Once boiling, add the spinach, season and cook for 6 - 7 minutes.
  • Transfer the spinach and liquor into a liquidiser and add the cream. Puree and put to one side.
  • Remove the parsnips form the oven and pour the honey over them. Return to the oven for a further 10 minutes, turing from time to time.
  • Remove parsnips from the oven and place over a medium heat allowing the honey to turn a deep, golden brown, truning the vegetables occasionally.
  • Add a tablespoon or two of vinegar to taste. Turn once more, remove from the heat and season with salt and pepper.
  • Stir the creamed spinach, Parmesan and remaining butter into the rice and check the seasoning.
  • The dish is now ready for serving - offer each component separately or spoon the risotto into lage bowls and top with the roasted parsnips.

Winter Vegetable Layer Pie

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