Best Leeks And Parsnips Sauteed Or Creamed Recipes

CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE

Steps:

• Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.
• Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème fraîche, chopped garlic, lemon zest, cider vinegar, stock and navy beans. Taste and season with salt and pepper, if needed.
• In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks like chunky breadcrumbs. Chill in the fridge until needed.
• Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.
• Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

CREAMY LEEK AND PARSNIP SOUP

Steps:

• Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
• Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
• Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
• With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
• Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

SALMON WITH LEEKS & PARSNIP MASH

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
• Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
• Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.

PARSNIP LEEK POTATO MASH

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.