Leftover Parsnips? Simple Ideas and Vegan Recipes

Parsnips are naturally sweet, and were used far more back in the day, in cakes in Victorian times. They store pretty well too, so here are some lovely recipes to use them up, to stop food waste.

Try these vegan Parmesan parsnips (Lazy Cat Kitchen). A healthy and naturally sweet alternative to chips.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Curried parsnip soup

Curried Parsnip Soup (The Veg Space) is made with roasted garlic for extra flavour, and you can add as few or many spices as you like, depending on your preference.

Parsnip Curry with Lentils

This parsnip curry (The Veg Space) is rich in protein, thanks to the lentils. Serve with rice, and enjoy a tasty and naturally sweet Indian feast.

Parsnip cake with hazelnuts

This parsnip cake (The Veg Space) is a take on the Victorian cake that used to be eaten, before Victoria sponge. The ingredients were cheaper (parsnips cost less than strawberries!) And hazelnuts give protein.