Brussels Sprout, Walnut & Raisin Stir-Fry with Parsnip Mash

Serves: 2 as main, 4 as side              Prep and Cooking: 30 minutes Ingredients: 150g potatoes 300g parsnips 200g carrots 300g Brussels sprouts 1 leek 2-3 garlic cloves juice of ½… read more »

Squash & Pak Choi Curry with Cauliflower Rice

Serves: 4-6         Prep and Cooking: 40-45 minutes Ingredients: 300-400g potatoes 600-700g squash 1 head of pak choi 1 large onion (white or red) 100-150g carrots 100-150g parsnips 1 head of… read more »

Veg-Shed Root & Spinach Stir-Fry

  Serves 4 Prep & Cooking: 40-45 minutes Ingredients: 1 large onion or 1 large leek 300g spinach or pak choi 2 large parsnips 2 large beetroot handful of wild… read more »

Vegbag diaries : Parsnip cake

Contributed by Gay Macdonagh   BACK TO YOUR ROOTS About a hundred years ago – well, maybe not quite that long, but long before anybody had dreamed of putting carrots,… read more »

Buttery Parsnip and Turnip Puree

Here’s a novel and tasty way to serve up the turnips in this week’s VegBag and would be great as a side with a weekend dinner or why not plop… read more »

Parsnip & Parmesan Muffins

Here’s a simple recipe for an impressive result – savory muffins! 250g plain flour 1 tbsp baking powder 100g parsnips, peeled and grated 100g carrots, peeled and grated 70g Parmesan,… read more »