Currabinny Cooks: An easy parsnip, thyme & cheddar bread
Parsnip, thyme and cheddar bread is a recipe to make when there’s a good soup simmering on the hob
It has been frosty recently, snowy even on higher grounds. The cold snap may chill the bones a bit, but it also makes for the sweetest root vegetables. Parsnips in particular are perfectly heavenly after a few nights of frost turns the starch to sugar. They have a real depth of taste at this time of year. The roots sit through the winter, gradually improving in sweetness and flavour until they are ready to harvest just at the start of what is known as the ‘hungry gap’ at the end of winter and start of spring.
We love parsnips: there is so much more to them than roasting them with honey to have with your Sunday roast. The common theme with these recipes seems to be the pairing of parsnips with a good strong cheddar cheese. We still have so much cheese in the fridge so its good to use it up in such delicious ways. The moreish combination of earthy, sweet parsnips with something salty like cheese or ham is the way to go with parsnips in our humble opinion.
