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Parsnip Recipes

: Tue, 11 Nov 1997 13:58:33 -0000 : Tue, 11 Nov 1997 06:02:53 -0800 These are for Kelly, who needed some parsnip recipes: POTATO AND PARSNIP ROSTI 8 oz potatoes, grated 8 oz parsnips, grated 1 onion, thinly sliced 1 tbsp creamed horseradish 2 tbsp chopped chives 3 fl oz yogurt Mix everything together and season to taste. Pour into a shallow baking dish, cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until becoming crisp and brown. Serve with pumpkin casserole. PARSNIP AND POTATO PUREE 1 1/2 lb parsnips, peeled and cubed 1 lb potatoes, peeled and cubed 4 cloves garlic, peeled freshly ground nutmeg 1/4 pt skimmed milk Cook the potatoes, parsnips and garlic together in boiling salted water until tender. Drain and mash thoroughly. Season with pepper and nutmeg. The original recipe garnished the puree with toasted pine kernels. SPICED PARSNIP SOUP 1 1/2 lb parsnips, peeled and cubed 2 onions, chopped 2 garlic cloves, chopped 1 tsp cumin seeds 1 tsp cardamon seeds 1 tsp coriander seeds 1 tsp turmeric 1 tsp ground ginger 2 pints vegetable stock Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips and stock and simmer gently until tender. Puree and serve. ------------------------------

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