Some stuff to do with the delicious new parsnips

from Sarah Raven’s fab Garden Cookbook

Parsnip soup 

For 6
1 tblspn rapeseed oil
1 onion, chopped
675g parsnips, chopped
1 tspn ground coriander seeds
1 tspn ground cumin seeds
half tspn ground turmeric
quarter tspn chilli powder
1.2 litres good vegetable stock
salt & black pepper
A little milk (optional)
150ml single cream

Yoghurt & chopped coriander to serve (any excuse to use our super delicious Woodlands Natural Yoghurt from the General Stall)

Melt the butter with the oil in a large heavy based pan and add the chopped onion and parsnips. Sweat them for 5 minutes, without allowing them to colour. Stir in the spices and cook gently for another 2 minutes.

Add the stock and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until the pasrnips are quite tender. Allow to cool slightly, season carefully and puree in a food processor.

Return the soup to a clean pan, adding a little milk if necessary depending on how thick you would like the soup.

Add the cream and warm through gently without allowing the soup to boil. Serve with a dollop of yoghurt and some chopped coriander.

Roast Parsnips rolled in Parmesan

These are crunchy and sweet, and great with any meat or stew, to eat with an aperitif, or as a first course dipped into creme fraiche flavoured with dill.

For 6
Olive Oil, for the tin
600g parsnips
100g Parmesan cheese, grated
100g fresh brown or white breadcrumbs
Seasoned flour

2 eggs, beaten

Preheat the oven to 190C / gas mark 5 and put an oiled baking tin in it to get really hot.

Peel the parsnips and cut them into wedges, then steam them for 10 minutes.

Mix the breadcrumbs with the Parmesan. Dip the hot parsnips in the seasoned flour, then into the beaten egg and lastly roll them in the breadcrumb mixture.

Put the parsnips into the preheated oven in the oiled baking tin and roast for about 35 minutes, until tender and golden brown.