Pear and Parsnip Puree

This unusual puree is delicious served with a roasted rack of lamb. Recipe serves 6-8.

Ingredients:

3 medium parsnips, peeled and coarsely chopped
3 1/2 ounces (100 g) unsalted butter
2 ripe pears, peeled and coarsely chopped
1 tablespoon lemon juice
1/2 cup sour cream
1/4 teaspoon ground nutmeg
Salt
Freshly ground pepper, to taste

Method:

1. Place parsnips in a medium sized saucepan and add water to cover. Heat to boiling. Reduce heat and simmer, covered, until tender (about 20 minutes). Drain.
2. Melt the butter in a small fry pan over medium heat. Add the pears and saute for 5 minutes. Add the lemon juice and cook for 10 minutes stirring frequently.
3. Process the parsnips and the pears in a food processor until smooth. Add the sour cream, nutmeg, salt and pepper to taste and process to blend. Warm gently just before serving.

Parsnip Chips

These crisp fried vegetable treats are an easy and delicious alternative to potato chips. Recipe serves 4 as a side dish.

Ingredients:

6 parsnips
Oil for frying

Method:

1. Peel parsnips or scrub and leave skins on. Cut as for thin chips.
2. Heat oil in a saucepan or deep fryer until very hot, but not smoking.
3. Carefully immerse parsnips in the oil and cook until golden.
4. Remove with a slotted spoon or tongs and drain on absorbent paper. Serve hot.

Parsnip and Carrot Bake

This easy and colorful vegetable bake doesn't take long to prepare. A good side dish to serve with steak, chops or a roast. Recipe serves 8.

Ingredients:

2 ounces (60 g) butter
1 pound (500 g) parsnips, washed and grated
11 ounces (350 g) carrots, peeled and grated
1/2 pint (300 ml) cream
Ground black pepper to taste
1 teaspoon (prepared) freshly crushed garlic
1 1/2 cups fresh breadcrumbs
3 tablespoons Parmesan cheese, grated
1 teaspoon dried rosemary leaves
1 teaspoon dried parsley flakes

Method:

1. Melt butter in a large fry-pan. Cook garlic 1 minute. Add parsnip and carrot and cook over medium heat, stirring occasionally, until almost cooked.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over cream. Sprinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes or until browned.