This recipe option is a beautiful blend that makes So Sweet parsnips tender inside and sweeter than ever outside.

Ingredients:

500g So Sweet Parsnips
1Tbsp Lemon Juice
1Tbsp Butter
2Tbsp Honey
1tsp Sesame Seeds (optional)

Method:

• Preheat oven to 180degs.
• Top and tail and peel parsnips and cut into quarters.
•  Cook parsnips in boiling salted water until just tender. Drain.
• Add honey, lemon juice and butter. Shake saucepan so mixture coats parsnips evenly.
• Spread onto a baking tray and spray liberally with cooking oil. Roast in the oven for 15 minutes until nicely browned.
• Optional: add sesame seeds to parsnips in the last 5mins of roasting and serve with chopped parsley for added flavour and colour.

So Sweet Spring Carrots are making a super hit again with this delicious recipe. We recommend the carrot recipe for sweet tooth’s who love that so sweet addition to their dinner.

INGREDIENTS:

1 bunch SoSweet spring carrots (whole/halved according to size with a small amount of the green top left on).
2Tbsp olive oil
3Tbsp maple syrup
1Tbsp grainy mustard
½ an orange, zested and juiced

METHOD:

• Preheat the oven to 200°c.
• Place the carrots in a large roasting tin in a single layer, drizzle with olive oil and season.
• Roast in the oven, turning occasionally for 30 minutes. Remove from oven.
• Mix the maple syrup, mustard and orange juice and zest in a jug and pour over the semi-roasted vegetables.
• Return the carrots to the oven and roast for a further 10-15 minutes or until caramelized and sticky.
• Serves 6.

Try adding SoSweet Parsnips to this recipe for a tasty twist

Carrot glaze

This carrot glaze recipe is a beautiful way to tenderize carrots and give them a delicious shiny finish. The recipe uses sweet chilli to add a gorgeous ‘zing’ to the carrots that is very unique.

Use this recipe with So Sweet Bunch Carrots,  it is sure to be a winner every time!

Ingredients:

2 bunches baby carrots
20g butter
2 Tbsp olive oil
2 sprigs fresh thyme
¼ cup white wine
½ cup chicken stock
¼ cup sweet chilli sauce

Method:

• Trim the baby carrots; remove excess greenery and peel or scrape off the skins.
• Heat the butter and oil in a heavy fry pan and add the carrots and fresh thyme sprigs.
• Toss over a medium heat for 5-6minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
• Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
• Serves 6

We recommend any of the So Sweet carrot range for this excellent salad recipe whether it is Spring Carrots, Organic or the irresistible Chantenay Carrots.

This is a great recipe to be made in advance and left for the flavours to infuse.

INGREDIENTS:

1.5kg SoSweet spring carrots, peeled but left whole
1-2 cloves garlic, crushed (1/2 tsp)
2 tsp cumin seeds, toasted
2 tsp sesame seeds
1 Tbsp honey
1Tbsp lemon juice
½ cup sultanas
½ cup pine nuts, toasted
2 Tbsp olive oil
1 bunch coriander leaves or flat leafed parsley, chopped

METHOD:

• Boil the whole carrots in lightly salted water for 8-10 minutes until just tender (can be steamed if preferred).
• Mix the garlic, cumin and sesame seeds, honey and lemon juice, using a blender is a good option.
• Drain the carrots and slice on the diagonal.
• Tip into a serving bowl or platter.
• Toss with the seed mixture, sultanas, pine nuts, olive oil and chopped herbs.
• Serve at room temperature, serves 6.

Ingredients:
500g So Sweet Parsnips
1 egg
1 cup breadcrumbs
Oil

Method:
Top and tail and peel parsnips and cut into sticks about finger size. Boil them in a pot of lightly salted water for 5-10 minutes or until tender. Drain off the water and leave to cool. Lightly whisk the egg in a bowl. When the parsnips are cool enough to touch dip each parsnip stick into the egg and then coat with the breadcrumbs. Cover the base of a frying pan with a small layer of oil. Fry the parsnip sticks until golden brown and crispy. Serve immediately. Delicious with cream cheese as a dip.

The bacon and onion add a unique twist to these wee beauties and So Sweet parsnips are the answer to an extra smooth and tasty filling.

Ingredients:

500g So Sweet parsnips
1 egg beaten
2 rashers bacon
½ onion, diced
2 garlic cloves, crushed
8 slices of Filo Pastry

Method:

1. Set oven at 200°C.
2. Peel and cut parsnips into small pieces, put into saucepan, season with a tsp salt and a squirt of lemon juice.
3. Bring to boil and cook for 10-15mins until tender and cooked.
4. Cut up bacon, onion and garlic and fry up in fry pan together.
5. Mash parsnips well until texture is smooth, use handheld electric whiz if needed.
6. Mix beaten egg into the mash. Then add bacon, onion and garlic mixture.
7. To prepare pastry spray the work bench area with cooking oil and put the first piece of pastry down, then spray on top of pastry.
8. Put 3 more layers of pastry on top of each other so there is 4 altogether spraying oil in between each layer of pastry and on the top.
9. Use a 12 cm diameter round cutter to make the pastry rounds.
10. Put each round into a standard muffin tin and half fill with the parsnip mixture.
11. Fold the edges of pastry over the top of the mixture to create an open parcel.
12. Put in oven to bake for 10-15mins or until browned and crisp.
13. Decorate with roasted pine nuts.

Beat cream cheese. Add other ingredients. Cook in moderate oven 30 to 40 minutes.

Snow capped beetroot

Savoury parsnip muffins

300 g grated parsnip

carrot cupcakes with cream cheese frosting

Makes 12 cupcakes

For the cupcakes:

125g butter, melted

3/4 cup sugar

1/4 cup brown sugar

2 eggs

1-1/4 cups flour

1/2 teaspoon salt

2 teaspoons mixed spice

1 teaspoon baking powder

250g (1 cup) grated carrot

1/2 cup sultanas

1/2 cup chopped walnuts

For the frosting:

50g butter

125g cream cheese, softened at room temperature

2 cups icing sugar

1 handful of chopped walnuts

Preheat the oven to 180degC. Line a standard 12 cup muffin tin with paper cupcake liners.

To make the cupcakes, beat the butter, sugar and eggs together. Mix in other ingredients. Divide the mixture between the cupcake liners.

Bake for 18-20 minutes, Cool in the tin until completely  cold.

To make the frosting, beat all the ingredients until smoothly combined.

Spread on cold cupcakes and sprinkle with chopped walnuts.