Parsnips (and turnips) were very popular, when people in England had very little money, and would eek out what they could from cheap ingredients. Parsnips grow easily, are naturally sweet and cost very little (they also last quite a long time like all root veggies). So they became a staple during Victorian times. Here are some simple plant-based recipe ideas, to use up leftover parsnips in your vegetable box.
Curried Parsnip Soup (The Veg Space) is made with parsnip and warm spices, for a thick and creamy soup, ideal for winter months. If you like making homemade soup, invest in a stick blender to blitz ingredients in the pan and freeze leftovers in SouperCube silicone trays.
Before cooking, read up on food safety for people & pets (many human foods like onion, garlic, nutmeg/mace are unsafe around animal friends).
an easy parsnip carrot side dish
This easy parsnip carrot bake (Full of Plants) is so simple to make, and is a lovely side dish for a Sunday roast or a tasty nutritious snack. The veggies are cooked in a tasty almond sauce, flavoured with spices and cheesy-tasting nutritional yeast.
a homemade affordable parsnip curry
Creamy Parsnip Curry with Lentils (The Veg Space) combines the natural sweetness of parsnips with the protein of cheap legumes. Cooked in coconut milk, this is an affordable main meal that takes just 20 minutes. Serve with rice.
a parsnip alternative to carrot cake
Parsnip Cake with Hazelnuts (The Veg Space) is a delicious cake that would have been enjoyed 100 years ago. A quirky twist on carrot cake, this is layered with a vegan cream cheese icing.