Mmmmmm, what is THIS?
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That was the cry from Mr Green as he tucked into my third recipe made with ingredients from our Abel and Cole organic fruit and vegetable box.
You remember the man doesn’t like parsnips, don’t you? Well following roast parsnips (empty plate), minestrone soup, with parsnip in it (saucepan scraped clean by mid afternoon), I surpassed myself with parsnip and potato casserole.
The recipe came from the Abel and Cole website, which proves they really know their stuff. Not only do they grow great tasting fruit and vegetables, but they most definitely know what to do with their goods! If you want to try and recipe yourself, then click here.
Lunch then was salmon with parsnip and potato casserole, chips (was it sacrilege to turn organic Abel and Cole potatoes into chips?) with salad.
Simple, delicious and greatly appreciated.
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It’s not sacrilege if they get eaten!
I think we have slightly opposite perspectives on food, Mrs G. You think my fat free parsnip cake sounds bad, and I’m alarmed by all that cream, butter and cheese! We may have to agree to differ (but I’m 100% with you on the waste and recycling thing 😉 )
Thanks for the link to the Abel & Cole recipe section Mrs G. I love roast parsnips but I have to admit to struggling with them in other guises, unless they are hidden in amongst a number of other vegetables. And my children will not touch them. However we may be persuaded by this casserole.
Parsnips are that white vegetable that taste like a cross between a carrot and potato, right? I feel like you’d be able to sneak parsnips into any recipe that calls for a combination of the two, like soups and casseroles. I never imagined people that don’t like them — is it the taste or texture?
@Sarah: well that’s true – thank you! Now I feel better 😀
@Katy: 😀 I guess as a triathlete you would probably keel over from a heart attack by just looking at the amount of butter we get through. Never mind; as you say; we have our passion to reduce waste to provide our friendship with solidarity 😉
@just Gai: Hey 🙂 good to see you. The links section is fab; I’ve seen lots of really good recipes on there. Let us know if you try this dish; it really was a winner over here.
@SavvyChristine: That’s right, Christine. I think you are right; however, parsnips can be exceptionally sweet. I guess that makes them a good ingredient for a curry. If they are old or too big they can be terribly woody too …
That casserole looks lovely!! 🙂
We do something similar with potato & carrots (and it’s yummy, eggs & cream included! – That’s what makes it yummy! lol – well, everything in moderation :)) so I’d imagine this to be good too!! (never had so many parsnips to experiment with or the idea to try!!)
Parsnips are carefully referred to as ‘chips’ during sunday dinners at MIL’s, so that the littlest nephew is fooled that they may not actually be a vegetable…
Now, if someone could just come up with a PR campaign for sprouts that I could buy into… 🙂
we always used to call swede Scottish carrot.
Both boys love carrots but wouldn’t eat swede until we did this, helped that Granddad was Scottish.
Now however DS1 loves swede especially with butter mashed in and fresh ground black pepper on top but DS2 won’t touch it with a barge pole.
@maisie: Scottish carrots lol, (I’m Scots, so that tickled me). I love swede; just wondering what you’re going to say if you ever go to Scotland and see real carrots there? Maybe they’re Irish ones.
I mash carrot and swede together sometimes, that disguises it a bit. My mum used to grate both carrot and swede into soups, because my picky brothers wouldn’t eat it any other way.
@Carole Blake:
Carole this was when they were only 5 and 2 and I wanted them to eat it now at 13 and 10 they know it is called swede and as I said DS1 loves it as swede but DS2 won’t eat it at all even if mashed with carrots.
When we have haggis which they both also love DS2 has plain carrots with his tatties.
@Layla: that sounds great too, Layla, I love dishes that are a meal in themselves. Add a bit of salad and it’s so easy to prepare a quick meal with minimal washing up!
@Kris: Ahaha love the parsnip ‘chips’ thing. I wonder about sprouts; they are great when finely shredded and stir fried rather than boiled and smelly. Treat them like mini cabbages. Perhaps you could tell your nephew that it’s astro turf and he could have some peas to kick around on there 😀
@maisie: Funny isn’t it. Swede was LMG’s favourite vegetable as a babe. I used to cook it until soft and then mash with butter, garlic and sage or oregano. Then I’d bake it in the oven. She used to clear her plate and ask for more. Scottish carrots LOL!
@Carole Blake: Grating veggies into soups is a great way to disguise them too. I used to find that I could mash all veg into potatoes and use them for toppings on pies with great success.