The recipe: parsnip in 3 different ways

It is not uncommon to buy root vegetables in bulk. You might be able to use up to half while the rest are lying in the back of the fridge and have sad loneliness that makes them rot. Cooking so many dishes – with different themes, textures and flavors – on the same raw material is a challenge. But if we take it upon ourselves, it could lead to knowledge that helps us eat more seasonal food, and the ability to cook more things on fewer ingredients. This is exactly what we will do with the help of parsnips.

Parsnips cooked on a bed of feta cheese. Photo: Anja Olaug Jelinek

Parsnips cooked on a bed of feta cheese

2 servings

Parsnip bread with lots of oil is delicious. It is clearly kind of boiling on its own, and with the help of oil and salt, it gets a taste and crunchy. Here, slightly spicy and sweet root fruit meets smooth cream cheese and salty crunchy seeds. Perfect as an aperitif.

4 parsnips

1 deciliter of neutral oil


Feta cheese cream:

150 gm feta cheese

6 tablespoons Turkish yogurt

1/2 teaspoon lemon peel

1/2 teaspoon lemon juice


1 tablespoon finely chopped parsley

1/2 deciliter mixed seeds

To apply:

optional salad

Set the oven to 225 degrees. Cut off the top and bottom of the parsnip and rub it. Put them in an oven dish, sprinkle with oil and sprinkle with flake salt. Bake them completely in the oven until soft, nice color and crunchy on the crust. It takes about 35 minutes.

Mix all feta cheese ingredients.

Toast the seeds quickly in a frying pan until they get a nice color and start to smell good.

Finely chop the parsley. Put a little salad in the bottom of a bowl, and top with cream of feta cheese, parsnips, parsley and seeds.

Perfect toast with parsnips.  Photo: Anja Olaug Jelinek

Perfect toast with parsnips. Photo: Anja Olaug Jelinek

Perfect toast with parsnips

1 toast

Isn’t toast the perfect spring and summer food? It goes quickly, is tasty and satisfies for a long time. This one gets Dijon mustard, lemon, and dill. Absolutely perfect.

Two slices of toasted bread

2 small parsnips

1 deciliter of shredded cheese

1/2 teaspoon Dijon mustard

1/2 teaspoon lemon peel

1/3 teaspoon lemon juice

1 tablespoon finely chopped dill

black pepper

1 tablespoon mayonnaise

Cut the top and bottom of the parsnip, peel and chop finely. Cook for 10 minutes until softened, and leave to cool.

Mash the parsnip a little. Mix the mashed parsnip with the rest of the ingredients except the bread and mayonnaise. Taste the black pepper.

Put the filling on the loaf. Squeeze the loaves and spread the mayonnaise on the outside of the loaf. Grill it in a toaster or frying pan until it gets a nice color and the cheese melts.

A dreamy parsnip gratin.  Photo: Anja Olaug Jelinek

A dreamy parsnip gratin. Photo: Anja Olaug Jelinek

Dreamy parsnip gratin

4 servings

When I tasted this gratin, I was shocked. that was good! Creamy, delicious but at the same time light. I serve it with a sour salad with white beans, but it certainly can stand on its own and don’t need more accessories.

500 grams of parsnip

250 grams of potatoes

2 green onions

3 dl whipping cream

1 dl of milk

1 clove garlic

1/4 teaspoon white pepper

1/4 teaspoon salt

a little butter

1 1/2 deciliters of shredded cheese on top

Set the oven to 225 degrees.

Peel and rinse parsnip and potatoes. Chop parsnip and potatoes. Finely chop the green onion.

Mix the parsnips, potatoes, green onions, cream and milk in a bowl. Squeeze a clove of garlic and add salt and white pepper. Stir and taste.

Grease the mold with a piece of butter and pour all the ingredients into the mold. Put grated cheese on top.

Bake the gratin for 25 minutes, raise the heat to 250 degrees, stir the gratin into the oven and roast until nicely browned, about 10 minutes.

Serve it with a sour salad with large white beans, or eat it as is.

Read more: Recipe: Salads that make you feel full

Read more: Recipe: Luxuriously finished pasta

Read more: Gothenburg residents who inspire food and recipes on Instagram

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