Gingerbread-spiced Parsnips

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 450 g (1 lb) parsnips, peeled, cores removed if large, and cut into coarse chunks
  • 600 ml (1 pint) well-flavoured chicken stock
  • 50 g (2 oz) unsalted butter
  • 1 cm (½ in) piece of fresh ginger, finely chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • 50 g (2 oz) nibbed almonds
  • 150 g (5 oz) gingerbread, finely crumbled
  • 1 tablespoon chopped fresh coriander
  • Salt and freshly ground black pepper


    The idea of mixing tender vegetables with crisp golden breadcrumbs is nothing new but how about using gingerbread instead? It adds a superb, spicy-sweet flavour to the parsnips. Be sure to use a fairly dry, Continental-style gingerbread rather than a sticky ginger cake.

    Place the parsnips in a saucepan, pour over the chicken stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes or until tender. Drain and keep warm.

    Heat the butter in a pan, add the ginger, cinnamon, ground coriander and nibbed almonds and fry for 2 minutes. Stir in the gingerbread and fresh coriander. Add the cooked parsnips and toss gently together, then season to taste and serve.