Parsnip Paradise

All around our site, people are pulling their prize parsnips from clamps to take home for their Christmas dinner. Roast parsnips, roast potatoes and brussels sprouts, all from the allotment - gorgeous!

But simply roasting your parsnips is not exactly imaginative. Why not try this favourite in our house, which works just as well with leftover parsnips on Boxing Day...


4 small parsnips, peeled and cut into lengths (or larger ones with the woody core cut out)
2 tablespoons olive oil
1 tablespoon honey
1 bag or two good handfuls of fresh allotment rocket (grow it in a cold frame, it's wonderful in winter)
2 dessert pears sliced into wedges with the skin still on
A handful of hazel or pecan nuts, lightly toasted


5-1/2 oz. Gorgonzola or other strong blue cheese
3 tablespoons white wine vinegar
150 ml olive oil

Put parsnips and oil in a roasting pan, pour honey over and season to taste. Roast until golden (about 20-25 minutes) and allow to cool.

While that's going on, mash the Gorgonzola in a bowl. Stir in the vinegar and whisk in the olive oil until slightly textured.

Put the rocket on plates and top with the pears and parsnips arranged in alternate slices to make a fan shape, lightly chop nuts and sprinkle over, followed by dressing.

I promise you, it's delicious.

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Posted by The Allotment Blogger on Wednesday, December 12, 2007


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