Cooking parsnips, is it possible to make them fit for humans

Parsnips are my absolute favourite vegetable, and I was very sad that I hadn't planted enough last year  :cry:

Quick Curried Parsnip Soup:

Some parsnips
A good dollop of "chip shop" curry sauce concentrate (our butchers does it, but I used to buy it in Asian/Chinese shops)
Water

Mix however much curry concentrate you like into enough water to boil your chopped up snarspips.  Boil until soft, and blitz.  Job done.  Freezes well too.

Also, Delia's Parsnip, Parmesan and Sage Bread:


 
Makes 1 loaf, to serve 4-6

Ingredients
6 oz (175 g) parsnips (peeled weight)
 2 oz (50 g) Parmesan (Parmigiano Reggiano), cut into ¼ inch (5 mm) cubes (see recipe introduction)
1 rounded tablespoon chopped fresh sage
8 oz (225 g) self-raising flour
1½ level teaspoons salt
2 large eggs, lightly beaten
1 tablespoon milk
 
For the topping:

1 oz (25 g) Parmesan (Parmigiano Reggiano) shavings (see recipe introduction)
a few whole small sage leaves
a little extra flour for dusting
1 teaspoon olive oil
 
Pre-heat the oven to gas mark 5, 375°F (190°C).

You will also need a small, solid baking sheet, very well greased.

First of all sift the flour and salt into a large, roomy bowl. Then put a grater in the bowl and coarsely grate the parsnips into the flour, then toss them around. After that, add the cubes of Parmesan and chopped sage and toss that in. Now lightly beat the eggs and milk together, then add this to the bowl a little at a time, mixing evenly with a palette knife. What you should end up with is a rough, rather loose, sticky dough, so don't worry what it looks like at this stage. Transfer this to the baking sheet and pat it gently into a 6 inch (15 cm) rough round, then make a cross with the blunt side of a knife. Now scatter the Parmesan shavings over the surface, followed by a sprinkling of flour. Finally, spoon the olive oil into a dish, dip each sage leaf in the oil and scatter them over the bread. Now it should go into the oven on a high shelf to bake for 45-50 minutes, by which time it will be golden and crusty. It then needs to go on a wire rack, then either serve it still warm or re-heat it later.

This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.

i simply chopped some up (after removing the woody centre) and added them with the rest of my veg (carrots, jerusalems and butternut) into 1/2 a tin of chopped tomatoes, some lea and perins, 1/2 a red onion.

easy peasy veg stew!  was very tasty!

Peel and slice into quite large wedges, parboil for about 10mins, drain and dry over the heat then roast in hot fat. about 10mins before they are ready remove from the hot fat, place on a baking tray and drizzle either honey or syrup over, return to oven and cook for trmainder of time -  Yummmmy.    

If you hate parsnips you may find it satisfying to chop them up, boil them, throw them away, make wine out of the liquor, then give it to your parents (instead of buying them a bottle of sherry) for Christmas.

Roast them in their own little dish in goose fat [high in omega 3], 10 mins before finished bring out poor over maple syrup and shove them back in. Even OH who hates them eats these.

Ok cooking question. I’ve some slightly over the hill parsnips, now for me they are  like eating cattle feed, but my wife loves them, now in 26 years of cooking I have yet to cook them successfully, so I need some advice, how do I make them taste reasonable. Roasting them or soup. There has to be some way to make them fit for human consumption.

Tad

Cut up and par boil them and some carrots then place them all in a roasting pan with a generous handfull of Rosemary.....roast for about 30 mins and then drizzle with honey.......return to the oven until cooked to your preference.