Archive for the ‘Parsnips’ Category

Beery Barley Beef

May 25, 2017

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper


Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

Roasted Root Vegetables With Jewelled Rice

November 30, 2016

roasted-root-vegetables-with-jewelled-rice roasted-root-vegetables-with-jewelled-rice-2

Fabulous Fish Pie (Tom Kerridge)

November 30, 2016


Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Parsnip Crisps with Thyme Salt and Mustard (Lorraine Pascal)

February 19, 2016

Parsnip Crisps with Thyme Salt & Mustard (Lorraine Pascal)

Spiced Vegetable Tagine

November 18, 2015

Spiced Vegetable Tagine

Roast parsnips with maple syrup and sesame seeds (Oliver Rowe)

November 14, 2015

A roast wouldn’t be complete without these pale roots. These have the added sweetness of maple syrup and a scattering of sesame seeds for dramatic effect.

Serves 4
6 medium parsnips, cut in quarters lengthways, cores cut out
1 tbsp olive oil
1 tbsp sesame oil
4 tbsp maple syrup
Juice of ¼ lemon or 2 tsp cider vinegar
Sea salt
Black pepper
1½ tsp black sesame seeds
½ tsp white sesame seeds

1 Preheat the oven to 200C/400F/gas mark 6. Toss the parsnips in a big bowl with the oils and a pinch of salt and put them on a parchment-lined baking sheet. Drizzle any oil left in the bowl on top, plus a little extra olive oil, just for luck.

2 Roast the parsnips until they start to caramelise (about 20 minutes). While they are roasting, take them from the oven a couple of times and toss them in the bowl you originally used. This will help them to roast evenly.

3 When they start taking on a little colour, tip them back into the bowl, drizzle with the maple syrup and the lemon juice or vinegar, toss them once more and return them to the oven.

4 When the maple syrup has gone sticky and the parsnips are golden brown (about 10-15 minutes) remove them from the oven and serve, sprinkled with some more salt and the sesame seeds.
Oliver Rowe, @OliverRowe

Root Vegetable Samosas with Mint Raita

September 27, 2013

Root Vegetable Samosas with Mint Raita

Spiced Parsnip and Carrot Soup

March 20, 2013

Spiced Parsnip and Carrot Soup

Sugar and Spice Roasted Vegetables (Jamie Oliver)

March 20, 2013

Sugar and Spice Roasted Vegetables (Jamie Oliver)