Monday, 3 December 2012

Parsnip Timbales

We planted our parsnips late this year; so when we went out and pulled up a bunch of them (during last week's deep-freeze, no less) we were surprised to find what a good size most of them were. They were also amazingly delicious - the freezing temperatures having done them nothing but good - and surprisingly tender considering how large they were. Success! This was a very simple treatment for them, but very well received. If you wanted them a little fancier, you could season them with a bit of finely grated nutmeg or orange zest before forming and baking the timbales.

6 servings
1 hour 45 minutes - 30 minutes prep time

Parsnip Timbales

1 kg (2 pounds) parnsips
3 tablespoons unsalted butter
3 tablespoons flour
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper

1 tablespoon unsalted butter

Peel and slice the parsnips, and put them in a pot with water to just cover. Bring to a boil and boil until tender, 5 or 10 minutes, until they can be easily pierced with a fork. Drain well and mash with the butter. Let cool until the flour and eggs can be beaten in without setting. Beat in the salt and pepper as well.

Preheat the oven to 375°F. 

Use the last tablespoon of butter to butter a muffin tin generously. Divide the parnips evenly between the muffin cups, and press them in. Bake for 1 hour 15 minutes to 1 hour and a half, until nicely browned around the edges. Let cool for a few minutes before removing them. They will be somewhat delicate, so lift them out carefully, with a thin, flexible lifter or a shallow spoon.

Last year at this time I made Brussels Sprouts au Gratin and Samosa Pie with Apple Butter Chutney


MMeadows said...

Ferdzy - could you please share what kind of parsnips were these and where was the seed from? I am struggling with them.

Ferdzy said...

Hi MMeadows;

Looking at the date I posted this I would say they were from the grocery store. Parnsips are one of those things; surprisingly hard to grow well yet sold for cheap. As far as growing them, I have tried Hollow Crown, Harris Model, and Guernsey and didn't notice much difference between them. I have also tried Kral, which is a short, stubby variety. I got it from Heritage Harvest Seeds in Manitoba, but I notice they are out of stock this year. They definitely did a bit better than average, I thought. I have ordered some Turga to try this year so no report on it. There aren't a lot of parnsip varieties out there, really.

A few things to note: a lot of people plant their parsnips as a perennial parnsip patch, dig what they want and let the rest go to seed. They are in some ways one of our more weedy, "unimproved" vegetables. Mind you, this may be why.

Parnips were marsh plants originally and they like rich, moist soil. With long root veg like carrots and parnips you also need loose, stone-free soil. My most magnificent parsnip was one that seeded itself in the compost pile, which tells you something. And of course proper thinning at the right time is important. I will confess I have yet to really "crack" parsnip growing, although I am starting to get some success.

What is your soil (and other garden conditions) like?