Parsnips

Basic Cooking Instructions
Cut off top stem and spindly root. Peel and dice or slice or cut into strips. Boil for approx 10 minutes or roast for 40 minutes at 180C/Gas Mark 5.

Freezing Instructions
Peel and cut up as desired. Blanch in boiling water for 2 minutes. Cool and pack in freezer bags. May be cooked from frozen in boiling water for 5-8 minutes.

Recipes
Parsnip and Carrot Mash
200g carrots ..............................................200g parsnips
50g butter ..................................................4 tablespoons double cream
Peel and dice the carrots and parsnips. Boil carrots for 5 minutes, then add parsnips and boil for further 15 minutes, or until tender. Puree with butter and cream until smooth and season to taste. Serves 4.

Roast Parsnips with Parmesan
400g parsnips ................................................3 tablespoons oil
4 tablespoons parmesan, grated .................seasoning
Peel parsnips and cut into batons. Coat in oil, season with black pepper and roast for 30 minutes at 180C/Gas 5. Remove from oven, sprinkle with parmesan and roast for further 10 minutes until golden. Serves 4.

Parsnip, Cheese and Chive Bread
200g parsnips, coarsely grated ...........................100g Cheshire cheese
1 tablespoon chives, chopped ...............................225g self raising flour
1 teaspoon salt .......................................................2 large eggs
1 tablespoon milk
Sift flour and salt into large bowl. Add the grated parsnip and toss to coat. Add chives and Cheshire cheese and mix well. Mix the egg with the milk and add, a little at a time, mixing with a knife. The resulting dough should be loose and sticky. Transfer to a baking sheet and shape gently into a rough circle, slashing the top in the shape of a cross. Scatter a few chives and a little cheese on top, plus a little flour. Bake at 190C/Gas 5 for 45 minutes until golden and crusty. Serve warm.

Parsnip & chestnut croquettes
500g parsnips, peeled and diced ...............................250g chestnuts
2 teaspoons oil ..............................................................2 cloves garlic
1 tablespoon chopped parsley ....................................75g smoked bacon (optional)
1 egg, beaten ................................................................50g fresh breadcrumbs
Pierce chestnuts and roast at 200C for 10-15 mins, together with the bacon. Skin and crumble the chestnuts, break the bacon into tiny pieces. Boil parsnips for 15 mins. Cook garlic in oil and then mash in parsnips, add crumbled chestnuts, bacon and herbs and season to taste. Take one tablespoon mixture at a time and form into croquette shapes. Dip in egg and cover with breadcrumbs. Place on greased baking tray and bake at 200C/Gas 6 for 20 minutes or until golden brown.