Name: Gingerbread-spiced Parsnips
Ingredients: 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; 1 tablespoon chopped fresh coriander; Salt and freshly ground black pepper; ¼ teaspoon ground cinnamon; ¼ teaspoon ground coriander; 50 g (2 oz) nibbed almonds; 150 g (5 oz) gingerbread, finely crumbled

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) parsnips, peeled, cores removed if large, and cut into coarse chunks
600 ml (

Side dish

Method

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 c

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Gingerbread-spiced Parsnips

Ingredients

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