This time of year there is a lovely selection of Root Vegetables at the markets including Parsnips, Turnip and Swede. Apart from making a tasty vegetable soup or stew for cold winter evenings or roasting them, what can you cook?

Well why not try some of the recipes below like the war time popular Woolton Pie which can take any Root Vegetable, not just Carrots and Swede? The Leek and Parsnip bake also works well with other Root Vegetables and the Vegetable Shepherd’s Pie is very good for people watching their weight and also of course vegetarians. Finally, some Root Vegetables can be a bit woody in the core, so try glazing them with the recipe below? I have put it for Parsnips but any Root Veg is fine done this way and saves throwing them away!
Buen Apetito

Spicy Honey Glazed Parsnips

Olive Oil
2 tsp butter
1 tsp cider vinegar
1 tsp honey
Chilli flakes
Salt and pepper to taste

Toss the veg in oil and bake for 35 to 40 minutes in oven pre-heated to 180º. Heat butter, vinegar, chilli and honey until melted, stir occasionally. When vegetables are ready, drizzle honey glaze over and toss to coat. Put back in the oven for a few minutes being careful not to burn the parsnips.

Woolton Pie

1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1tsp vegetable extract
1tsp oatmeal

Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, and cover with a crust of potatoes or if you have it, wholemeal pastry. Bake in a moderate oven.

Leek and Parsnip Bake

350g parsnips (cubed)
350g leeks (chopped)
1tbsp olive oil
3 eggs separated
2tbsp plain flour
225g low-fat soft cheese
Salt and pepper

Boil parsnips in water until tender and drain and mash. Heat the oil and cook leeks until tender. Add half the leeks to the parsnips, stir in the flour and then the egg yolks. Beat egg whites until stiff and then add to the mixture. Spread the mixture in a tin and bake on 190 degrees for 25 minutes. Stir the remaining leeks into the soft cheese and heat up. Add seasoning to taste. When the bake is cooked remove from the oven and spread the leek/cheese mixture over the top. Serve either hot or cold.

Vegetable Shepherd’s Pie

2kg potatoes
½ cup butter cut into cubes
½ cup of brown lentils
A few mushrooms
6 garlic cloves chopped
1 tsp salt
5 tsp Olive Oil
3 cups chopped onion
2 tsp tomato paste
2 cups dry white wine
8 cups vegetable broth
2 tsp soy sauce
Ground black pepper
12 cups of root vegetables (turnips, swede, carrot, parsnip or others)

Peel, chop and cook the potatoes and mash with the butter for the topping. Heat the oil in a large pan over a medium heat. Add onions and cook until light brown, add the garlic and cook for a further minute or 2. Add tomato paste and mix and then add stock, wine and soy sauce and season to taste then simmer. Prepare veg and arrange on baking tray and roast in oven for 20 minutes, stirring occasionally. Cook mushrooms and then layer the pie dish with first veg, then mushroom and then lentils. Pour the stock over the complete dish and then spoon potatoes on the top. Bake for a further 30 mins.