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Seasonal recipes

Parsnip

Fruit and vegetables from the market, simple ideas and the wine to go with them.

This forgotten vegetable looks like a large white carrot. Its sweet flesh has a delicate nutty flavour, even better after the first frosts.

Choosing itSmall or medium, firm, without brown spots. Very large parsnips often have a woody core.
Storing it2 weeks in the vegetable drawer, in a paper bag.
Top tipOnce peeled, it quickly turns black: drop it into lemon water until you are ready to cook it.
Cream of parsnip soup with hazelnutsSoup · Prep 15 min · Cook 25 min · Serves 4 · Easy

A wonderfully smooth cream soup, enhanced by toasted hazelnuts.

Ingredients for 4

  • 700 g parsnips
  • 1 potato
  • 1 shallot
  • 20 g butter
  • 80 cl vegetable stock
  • 15 cl single cream
  • 40 g hazelnuts
  • Salt, pepper

Method

  1. Peel the parsnips and potato and cut them into pieces. Slice the shallot.
  2. Soften the shallot in the butter for 3 minutes, add the vegetables and the stock.
  3. Cook for 25 minutes, then blend with the cream. Season with salt and pepper.
  4. Dry-roast the hazelnuts and roughly crush them. Scatter them over the soup.
Thermomix version
  1. Put the hazelnuts in the mixing bowl, toast 5 min/120 °C/speed 1, roughly chop 2 s/speed 5. Set aside.
  2. Add the shallot, chop 3 s/speed 5. Add the butter, cook 3 min/120 °C/speed 1.
  3. Add the parsnips, the potato and the stock. Cook 25 min/100 °C/speed 1.
  4. Add the cream, salt and pepper, blend 1 min/speed 5 to 10.

Food & wine pairing

A Burgundy Chardonnay, with notes of hazelnut and fresh butter.

Oven-baked parsnip chips with yoghurt sauceSide dish ·Prep 15 min · Cook 30 min · Serves 4 · Very easy

Crispy and sweet, they make a welcome change from ordinary chips.

Ingredients for 4

  • 800 g parsnips
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt
  • Sauce: 1 Greek yoghurt, ½ lemon, chives

Method

  1. Preheat the oven to 220 °C.
  2. Peel the parsnips and cut them into even sticks.
  3. Toss them with the oil, paprika, garlic and salt.
  4. Spread them out on a baking tray without overlapping and bake for 30 minutes, turning them halfway through.
  5. Serve with the yoghurt mixed with the lemon juice and chives.
Thermomix version
  1. Put the oil, paprika, garlic and salt in the mixing bowl, mix 5 s/speed 3.
  2. Brush it over the parsnip sticks and bake at 220 °C for 30 minutes.
  3. Rinse the mixing bowl, add the yoghurt, lemon juice and chives, mix 10 s/speed 3.

Food & wine pairing

A light, crisp red, a Gamay served chilled.

Parsnip and apple mashSide dish ·Prep 15 min · Cook 25 min · Serves 4 · Very easy

A silky purée, lifted by the sharpness of apple.

Ingredients for 4

  • 600 g parsnips
  • 2 tart apples
  • 1 potato
  • 30 g butter
  • 10 cl milk
  • Salt, pepper, nutmeg

Method

  1. Peel the parsnips, apples and potato, and cut them into pieces.
  2. Steam them for 25 minutes.
  3. Mash them with the butter and hot milk.
  4. Season with salt and pepper and add the nutmeg.
Thermomix version
  1. Put the vegetables and apples in the simmering basket and 50 cl water in the mixing bowl. Cook 25 min/Varoma/speed 1. Empty the mixing bowl.
  2. Return everything to the bowl with the butter, milk, salt, pepper and nutmeg. Blend 20 s/speed 4.

Food & wine pairing

A white from Savoie or the Bugey, fresh and delicate.

Parsnip and red onion tatinMain · Prep 20 min · Cook 40 min · Serves 6 · Medium

A savoury, caramelised upside-down tart, very pretty served with a salad.

Ingredients for 6

  • 1 puff pastry
  • 700 g parsnips
  • 2 red onions
  • 30 g butter
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • Thyme, salt, pepper
  • 100 g fresh goat's cheese (optional)

Method

  1. Preheat the oven to 200 °C.
  2. Cut the parsnips into 4 cm lengths, then in half lengthways. Slice the onions.
  3. In an ovenproof frying pan, melt the butter with the honey and vinegar, add the parsnips and onions, season with salt and pepper and cook for 10 minutes.
  4. Pack the vegetables in tightly, cover with the pastry, tucking in the edges.
  5. Bake for 30 minutes, leave to rest for 5 minutes, then turn out onto a plate. Sprinkle with goat's cheese and thyme.
Thermomix version
  1. Put the quartered onions in the mixing bowl, chop 3 s/speed 4.
  2. Add the butter, honey and vinegar, cook 5 min/120 °C/speed 1.
  3. Add the parsnips, salt and pepper, cook 8 min/100 °C/reverse/gentle stir setting.
  4. Pour into a round cake tin, press down, cover with pastry and bake for 30 minutes at 200 °C. Turn out onto a dish.

Food & wine pairing

A Chenin from Anjou, dry yet round, for the caramelised vegetables.

Parsnip and carrot röstiMain course or side dish ·Prep 20 min · Cook 15 min · Serves 4 · Easy

Golden, crispy patties, perfect with a poached egg or a salad.

Ingredients for 4

  • 400 g parsnips
  • 200 g carrots
  • 1 onion
  • 2 eggs
  • 3 tbsp flour
  • 2 tbsp parsley
  • Oil for cooking
  • Salt, pepper

Method

  1. Grate the parsnips, carrots and onion, then squeeze them in a tea towel.
  2. Mix with the eggs, flour, parsley, salt and pepper.
  3. Heat a little oil in a frying pan.
  4. Shape into patties and cook for 4 minutes on each side over a medium heat.
  5. Drain on kitchen paper.
Thermomix version
  1. Put the parsnips, carrots and onion in pieces in the mixing bowl, grate 4 s/speed 5. Squeeze in a tea towel.
  2. Return to the mixing bowl with the eggs, flour, parsley, salt and pepper, mix 15 s/reverse/speed 3.
  3. Cook the patties in a frying pan, 4 minutes on each side.

Food & wine pairing

A dry white from the Côtes de Gascogne, fruity and refreshing.

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The wine to go with it

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