Getting creative with … parsnips

Parsnips are such a wonderfully satisfying and savoury vegetable, rich in vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C.  As they are so beneficial for our bodies, I think we should give them more credit all year round (not just during the festive season). They can be very versatile and there are many things you can do with them. Apart from roasting and serving them as a side to your dish, you can make delicious soups and even desserts with them. hope the examples below will inspire you to get creative with parsnips.

Superfood parsnip brownies

(gluten free, dairy free and refined sugar free)

These nutritious brownies are packed with goodness, so delicious and satisfying, that can be enjoyed at any time of the day. They have no gluten, dairy or refined sugars, so they are perfect for helping you maintain your good shape, whilst keeping you full and making your body happy.

Ingredients (for 20 brownies):

1. 500g of parsnips
2. 100g of almonds (or pecans as substitute)
3. 4 tablespoons of raw cacao
4. 100g buckwheat flour (or coconut flour)
5. 14 medjool dates (pitted)
6. 1 teaspoon of baobab powder (optional)
7. Cinnamon (generous sprinkle)
8. Half or a quarter of a vanilla pod (drop the whole thing in the food processor, no need to scoop out the inside)
9. Pinch of salt

Preparation 5 minutes + Cooking 40 minutes

1. Peel the parsnips and cut them into chunks
2. Steam the parsnips for 20 minutes or until soft (if you don’t have a steamer, then use the hob: place a sieve on top of a pan with boiling water, put the parsnips on the sieve and cover with a lid)
3. Using a good-quality food processor, mix the parsnips with the rest of the ingredients for about 5 minutes or until a good mixture forms. In this time, turn on the oven to 180ᵒ C.
4. Grease a baking tray with coconut oil (or use baking paper instead), scoop out the mixture from the food processor and lay it onto the baking tray. Let them bake for 15 – 20 minutes, checking occasionally to make sure they don’t get burnt.
5. Leave them to cool for a bit, before cutting them into squares. Enjoy them warm or cold.

To enhance their already delicious taste or to enjoy them as breakfast, top them with banana slices, coconut flakes and pomegranates.

Creamy parsnip and chickpea soup

Ingredients:

1. 500g of parsnips
2. 1 can of chickpeas (400g)
3. half a cup of coconut milk (or semi-skimmed milk)
4. 1 pinch of salt, pepper & dried herbs to taste

Preparation – 30 minutes

1. Peel the parsnips and cut them into chunks
2. Simmer them for approx. 20 minutes. If you don’t have a steamer, then use the hob: place a sieve on top of a pan with boiling water, put the parsnips on the sieve and cover with a lid
3. Put them in a good quality blender (Magimix recommended) along with half a cup of coconut milk (or semi-skimmed milk) and a cup of water. On the Magimix blender, switch the rotating wheel to the default “Soup” option. Otherwise, leave the blender to work for approx. 3 minutes, until you see a smooth, creamy liquid being formed.
4. Pour the mixture in a pan, add the chickpeas and bring to boil.
5. Let it cool, season to taste with a pinch of salt and pepper and your choice of dried herbs. Enjoy it with warm bread.