Today the weather has been grim again so I am stuck in the house being creative, or perhaps you should decide if I am! I adore parsnips, they are a tasty root vegetable that is not too hard on the digestive system. It is getting towards autumn now so a nice recipe using parsnips in place of potato sounds an interesting idea. Not that I have anything against potatoes or I not that I reckon parsnips are some kind of ‘super root’ – if you have been following my blog for some time you will know my views on this 😉
500g of parsnips
80g of gluten free flour
20g of Parmesan cheese
2g purple sage leaves (you can use ordinary sage if you wish)
Salt and pepper
1 tablespoon of garlic infused olive oil
a sprinkling of asafoetida
wash, peel and boil the parsnips until they are quite soft in salted water
mash them well
whilst still warm add the gluten free flour and mix well
empty the mix on to a floured surface, split into four equal amounts
roll each into a sausage shape and cut into disks evenly
roll each disk into a ball then squash flat with a fork
Boil a pan of water and add a few gnocchi at a time they will float when they are cooked
remove them from the water and drain.
using the olive oil fry the sage and asafoetida and mix with the gnocchi
add grated Parmesan to serve
the gnocchi can be served as they are if you are vegetarian or they will taste great with meat, chicken or fish too!
If you follow a vegan diet then you should use a dairy free Parmesan alternative.
I hope you like them – the recipe serves two for a main dish, it is also possible to use them as a side dish serving 4. If you are following the Low Fodmap Diet parsnips are low fodmap – have a small portion. I am seriously wishing the weather to improve a little – it is much to early for wintry weather to be a feature but of course being situated in the middle of the Pennines this is a distinct possibility. Although I don’t want to end on a negative note so enjoy the recipe and I will blog again soon from happy valley!