Kitchen Garden Forum

I was wondering, as I have glut of parships, if chutney might be a suitable use for them.

I found this on-line:- https://tarragonnthyme.blogspot.com/2009/11/parsnip-apple-and-ginger-chutney.html?m=1 so might nip out and do the appropriate extras (the apples).

Like most chutney the method is easy enough.

Not a chutney Ive ever tried making Stephen because of its somewhat distinctive taste. Might be nice but perhaps worth having a trial small scale run first in case you end up not liking the flavour and a lot of it would take for ever to use up !
Have you tried making parsnips crisps to reduce your surplus? I,ve previously made a lightly curried parsnip & apple soup which was nice but you do need to like a parsnip flavour obviously.

I suppose they could be roasted and whizzed into a pate or dip too with perhaps a little horse radish sauce . Have never tried that !

Could be good but as parsnips are naturally sweet you may have to reduce the sugar & up the vinegar or less apple. Agree with Primrose try small scale & tweak it to your taste!

Thank you both. I'll try a batch and see how it is but I expect it takes a couple of months to mature.

I don't think I'll get through them all.
The other strategy is to use the freezer.
I will make & freeze some soup. I put some star anise in a recent batch, which worked quite well (better with a bit more anise). I have also made parsnip, honey & galangal (could use ginger instead) soup.
I'll parboil some chopped bits, which may roast adequately.

I HAVE heard of parsnip wine. Any good for you, Stephen?

Monika, thank you but probably I'll swerve that one.
After the war (or possibly during) my parents certainly made "wine" from various things but had stopped by the time my memory starts. There were certainly a few small barrels in the attic but I don't remember them drinking it, only of sticky, sweet-smelling residue.
I'll stick to the stuff made from grapes.

I made parsnip wine a long time ago. like all wine it got better with age.

Thick, buttery parsnip puree makes a delicious accompaniment to roasted cod with a parsley and walnut crust. It freezes well.

Hi Vivienz
It might work on vegetarian meals as well...
There are several batches of soup in the freezer! Several minor variations on the spice/herb extras.

I have yet to broach the chutney (there is a backlog of other chutneys in the cupboard!)