101 ways to eat parsnips when a friend gives you bags of them

Our 2017/2018 parsnip harvest was a disaster. They were planted close to a dividing fence between us and our neighbour and when that fence came down during the storms in autumn 2017 it flattened half the plants. Most of the rest where later squashed when we had to trample over them to remove the old fence and put in the new one.

In April 2018 a fellow member of the Reading Food Growing Network gave us a couple of bags of parsnips. He wanted to clear his parsnip patch and prepare the ground for the summer and autumn crops and didn't have enough room in his freezer for them. There were a lot, and they were very large!

That is how the 101 challenge started. Rather than just roast or mash them what else could we do with them? We came up with 10 ways of using parsnips before we ran out of the vegetable and here they are. Please note: there are no NO detailed recipes. This is not a recipe blog; if you are interested in any of the dishes mentioned below then Google them!

Numbers 1 and 2 Parsnip chips and mash

A traditional start to the challenge with parsnip chips (pan fried) and parsnip, swede and potato mash. Also in this veggie extravaganza are carrot chips, cauliflower and various greens from the garden.






Number 3 Spicy parsnip soup

Spicy (very) parsnip soup and garlic sourdough toast. Parsnips and a couple of potatoes mashed up with coriander, cumin and chillis, and a slice of toasted home made sourdough bread with plenty of garlic on it.









Number 4 Parsnip and onion bhajis

Standard onion bhaji recipe using half thinly sliced onions and half coarsely grated parsnips.









Numbers 5, 6 and 7 Rosti, scones and sauerkraut

The rosti was made with grated parsnip, sweet potato and swede. The parsnip and cheese scones were a bit crumbly but delicious. The red cabbage and parsnip sauerkraut was was made several weeks before we were given the parsnip glut. The parsnips for that were bought at the local farmers' market. I always include them in a sauerkraut mix during the winter months.



Numbers 8 & 9 Parsnip latkes and horseradish/parsnip sauce

Parsnip latkes (pancakes) and fermented horseradish and parsnip sauce. Served with home grown salad leaves, red veined sorrel and ramsons, and asparagus.







Number 10 Parsnip and cheese soufflé

The last of the parsnips :-( Parsnip soufflé with asparagus and courgette, carrot and sweet potato "noodles".

This was the first meal I had prepared after I had bought a spiralizer, which creates "noodles" from vegetables such as courgettes and carrots. I considered spiralizing a parsnip but the ones we had were far too big to fit the spiralizer!

And that is it until the parsnip season starts again next winter.