We have been slightly inundated with parsnips recently, as during the winter months they have become a permanent fixture in our veggie box. I like them roasted and was also quite happy with a parsnip and ginger soup, but feeling in need of further inspiration I turned to a book I bought a while back, The Painted Garden Cookbook. It's a lovely book, illustrated with watercolours by the author, but somehow I haven't used it as much as I expected I would. These were really nice - the parsnip and ginger combination (again) proved a winner, and the texture was great.
3 apples, preferably something tart like Cox or Braeburn
1 tsp minced ginger
50g plain flour
freshly ground black pepper
- Set the oven to 200oC and oil a non-stick baking tray. Heat about an inch of water in a pot.
- Top and tail and peel the parsnips, quarter them and put them in the boiling water, cover and boil for 3 minutes. Drain and set aside.
- Peel and core the apples.
- Chop the parsnips and the apples very finely (or dice them in a food processor). Put them in a bowl, and add the flour, egg, salt and pepper.
- Shape the mixture into burgers, and place on the baking tray. Drizzle plenty of olive oil over the top of them, and bake for 30 minutes, turning after 15.