Parsnips? In a chutney? Yes, they work.
Sweet in flavour and robust in feel, parsnips can stretch much further than being simply roasted in chunks. Although there is nothing wrong with roast parsnip. Like their relative carrots, they can be used in sweet dishes and a host of other recipes. Savour the nutrients and don’t bother peeling young, small parsnips. Just gently scrub them to remove any dirt and serve them whole.
When dealing with older parsnips, peel very thinly to avoid waste and make a judgement call on whether the central core is too fibrous and tough to be cooked. Uncooked parsnips keep in the fridge for around a week or, I’ve discovered, longer in Tupperware.
The chutney will keep in an airtight container, in the fridge for 2 weeks.
- 2 pears
- 2 parsnips
- 50ml water
- 75ml Apple cider vinegar
- 1 Finely diced shallot
- 75gm Brown sugar
- 5 cloves
- 2 Star anise
- 10 peppercorns
- 1 tbsp Olive oil
- Peel and dice the pears.
- Peel and coarsely grate the parnsips.
- Heat oil in a small saucepan over medium heat. Add shallot and sauté for 2 minutes and the shallot is softened.
- Add pears and the remaining ingredients. Bring to a boil, reduce heat, and cook until pears are tender, this should take around 8 minutes. Discard cloves and star anise.
- Remove from heat. Serve at room temperature as an accompaniment to my blue cheese lamb kofte, on a cheese board, with roast pork loin, or however else takes your fancy.