Apple and Parsnip One-Pot.

I don’t know about you guys, but I have found myself with an abundance of parsnips, I think I misjudged the amount needed in the pre-Christmas food shop panic. This is wonderful way to use the up parsnips after the Christmas period. I got my soy curls for crimbo, a good friend sourced them for me, but if you have problems getting hold of them- like i did- because they don’t seem all too easy to find in England,butter beans or soy chunks which are a bit easier to find. Or even just have it without and “meaty” element, its still super tasty!
Aplle and parsnip one-pot

2 big onions, thinly sliced
3 stalks of celery, finely diced
6 carrots, sliced into thin rounds
2 large granny smith apples, peeled, cored and diced
10 smallish parsnips, cut in half lengthwise, then chopped into 1″ long pieces
1/4 cup apple cider vinegar
1 tbsp thyme
1 tsp parsley
1/2 tsp salt, or more to taste
Black pepper to taste
5 cups of stock
A big handful dried soy curls/chunks, re-hydrate in boiled water
2-3 tbsp corn flour

Preheat 2 tbsp of olive oil in a big pan and add the celery, onions, apple and carrot and saute on a medium high heat until all the veggies are softened and beginning to brown, add the parsnips and toss around everything for a few minutes, until onions and celery are really softened then add in the cider vinegar and cover with the lid for a few minutes. Now add all but approx 1/2 cup of the stock, replace the lid and bring to the boil. Once boiling reduce down to a simmer, add in the herbs and cook for 8- 10 minutes. Stir through the re-hydrated soy curls, then take the remainder of the stock and whisk in the corn flour to make a slurry. Stir the slurry into the stew, prop the lid open with a wooden spoon and allow to cook down for a few minutes so the stew to thickens up. Serve with crusty rolls to mop up the liquid or over mashed potatoes.

11 thoughts on “Apple and Parsnip One-Pot.

  1. It is a complete misnomer that you can ever have too many parsnips…they are one of the most useable veggies known to man and make a wicked cake and foundation roasted veggies are never the same without their peppery bite…a novel and interesting take on using them and one that I will be sure to try when the weather cools down a bit 🙂

  2. That looks absolutely delicious, perfect for the cold weather and the colours are pleasing to the eye.

    Yeah it’s hard to find any gluten or soya ‘mock meat’ alternatives that aren’t mince, chunks or sandwich slices/rashers. I find the best places to get those are South East Asian supermarkets, they have plenty as well as other interesting items!

  3. My sister-in-law made a similar stew to this (with tofu pieces) for me on Christmas Day. My eldest daughter and I nearly devoured the entire pot! Yummy! Love the idea of adding apple!

  4. I’m really wishing I had an overabundance of parsnips at the moment. I have everything else to make this. Such a lovely dish my friend! Seriously has me drooling!

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