Parsnips...

So I thought I should share a bit more about myself with you all today.

There are a few foods you will never see featured on this blog as I really do not like them at all and won't even allow them to be brought into my house!
The first is Lamb, I don't like the smell or taste of it. I've been known to send back a meal in a restaurant and change it for something else as it had lamb gravy on, it is something I will never like.

The second, and probably the worst for me, is Mayonnaise, I would go as far as to say that I actually Hate mayo! Trying to find 'food to go' when you don't eat it can be a total nightmare, it's actually surprising how many things contain the horrible stuff.

Anyway...Time to add a recipe using Parsnips!

I had lots of different ideas for these but ended up trying a pie as I had some pastry in the freezer and I liked the sound of this recipe as soon as I saw it.

I've made some changes as I didn't have/like all of those in the original recipe. I also used shop bought pastry and didn't make my own stock as per the recipe but I'm happy with the outcome regardless!


I actually made this a couple of weeks ago but just never got round to typing it up but finally it's here.

Chicken & parsnip Curry Pie

Ingredients: 

500ml Chicken Stock

2 Chicken Breasts - Diced
2 Cloves Garlic - Crushed
1tbsp Ginger - I used the easy already done stuff in a tube.
225g Parsnips - Cut lengthways & sliced
1 Onion - Finely chopped
50g Butter
3tbsp Korma Curry Paste
1tsp Ground Cumin

40g Plain Flour
1tbsp Oil
1 Can Coconut Milk
150g Green Beans - Halved
500g Block Short Crust Pastry
1 Egg Yolk - Beaten with a little water

Method:

1. In a large saucepan heat the oil and add the parsnips. Fry until they start to brown then remove from pan and keep to one side.
2. Add the butter to the pan and melt, add the onion and gently cook for about 7 minutes, until soft but not brown. 
3. Whilst the onions are cooking, in a frying pan heat a little oil and brown the chicken. Set to one side once cooked.
4. Add in the garlic and ginger and cook for another 2 minutes, turn up the heat a little then add in the cumin and curry paste and fry for 2 minutes.
5. Stir in the flour and cook for a few seconds and remove from the heat. 
6. Stir in the stock and coconut milk a little at a time then return to the heat. Whilst stirring, bring to the boil and add the parsnips and simmer for 5 minutes. 
7. Cook the beans in boiling salted water whilst the sauce is simmering, then drain and put in a bowl of cold water. 
8. Add the beans and chicken to the sauce and stir through. 
9. Put the mix into a large pie dish, cover and put in the fridge for about an hour.
10. Pre-heat the oven to 200°c/180°c Fan/Gas Mark 6.
11. Roll out the pastry, making it 2cm bigger than the pie dish. Place it over the top of the pie dish, crimp the edges to seal, cutting off any excess. Cut a cross in the middle. You can add some decoration at this point with off cuts of pastry. 
12. Brush the top of the pie with the beaten egg yolk.
13. Bake for 40 minutes until the pastry is cooked and golden and the filling hot.
14. Serve & Enjoy!

I've served this with boiled new potatoes, rice and just some veg so there's plenty of options :) I also think the filling without the pastry would work as a very mild curry on it's own with rice or as a jacket potato filling :)

Hope you enjoy this!

Em x