If you find yourself with a glut of parsnips after the Christmas break you can either compost them or you could make parsnip soup....yummy and lovely warming soup with a chunk of home made bread.
Here in the shop we were left with about 2 lbs of parsnips and as yesterday we had some chicken I made a chicken stock on the Rayburn and used it in the parsnip soup.
a quantity of parsnip
1/2 its weight in potatoes
1 tablespoon of currypowder, and some coriander, just a pinch
salt and pepper
1 litre or 2 pints of chicken stock or vegetable stock
1 or 2 stray apples that are getting wrinkly
a know of butter
Take a pan and put knob of butter with diced onion, on low heat until onion is slightly transparent, add diced potatoes and parsnips, curry powder and cook on low heat for about 5 mins, then add stock and other ingredients, bring to a simmer and cook for about 1 hour until the parsnips and potatoes are soft. Liquidise, put in a bowl, add a dash of leftover single cream, take your bowl and chunk of bread and enjoy.