The parsnip is a versatile vegetable, delicious boiled, mashed or roasted as chips. It’s a Christmas dinner necessity, but its roots spread far deeper into Britain’s culinary history.
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Before the arrival of cane sugar in Europe, parsnips were a vital source of starch and sweetness, used in breads, jams and cakes. The arrival of the potato in the 16th century saw its popularity fall, but the parsnip is still held in high regard.
- Sunflower oil 2 tbsp
- Onion 1, large, chopped
- Garlic cloves 2, crushed
- Fresh ginger small piece, peeled and grated
- Medium curry powder 2 tbsp
- Minced beef 500g, or lamb. Vegetarians can use mixed beans or meat-free mince
- Chopped tomato 400g can
- Frozen peas 100g
- Parsnips 600g, peeled and chopped into large chunks
- Potato 1, large, cut into chunks
- Green chilli 1, deseeded- unless you prefer extra spice!
- Coriander large bunch, chopped
- Turmeric 2 tsp
- Juice of a lemon
- Butter 50g
Recipe courtesy of BBC Good Food