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!
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.