Massive bags of Brussels, Carrots and Parsnips, what can I do with them?

[Eggybreadwithnuts]

Was gifted massive bag of each of:
Brussells
Carrots
Parsnips

Also, Shallots as well...am going to chop and freeze these I think

What can I do with veg other than blanching and freezing and soup?

https://www.deliaonline.com/recipes/collections/root-vegetables/parmesan-baked-parsnips

I'm planning to try this one shortly.

Reading with interest as got same stash of veg. I saw an idea for a parsnip soup on here. Let me find the link

@WarmGreyHarei make these every year. They’re lovely

Who gifted you these things?! 😆

Odd gifts!

OK, what about...

Food bank, or homeless persons hostel or a care home or something? A prison? Just thinking where there would be quite a lot of people.

.

Would Parsnips freeze ok?
Like ideal of curried parsnip soup.

I'm making a big pan of chunky soup with my leftover veg, which will be served with crusty homemade bread and grated cheese.

Grate some sprouts and carrots, mash parsnips, fry up into bubble and squeak cakes and freeze.

Curried parsnip soup

Carrot and coriander soup

Carrot and / or parsnip cake

Sprouts shredded and fried with chestnuts and bacon and cream

For the parsnips, You can freeze roasted veg. I've batch done it before because they take ages to cook, but if you have a bag of frozen cooked ones you can chuck them in the oven or air fry just like you would supermarket frozen ones and they work fine.
Make sure not to overcook them the first time though
I'm not a big fan of roast carrots but it is doable.

Buy a box of chixken wings and make a vat of chicken stock - huge pan - cover woth cold water, add 3 bayleaves, 8 bkack pepperckrns, twk halved carrots, a halved onion. Brong to the boil and simmernfor 2-3 hours.

Sweat the parsnips with a finely chopped onion, add half the chicken stock, season with salt and pepper, add two tbs of curry powder and a quarter tsp of turmeric. Simmer until the parsnips are tender. Liquidise. Probably 8 portions of soup.

Sweat the carrots with half a finely chopped onion, add the rest of the stock, salt and pepper and simmer until tender - add a bunch of coriander, chopped. Liquidise. Probably 8 portions again.

Sprouts, I'd just prep and blanch and freeze in portions of 12 sprouts. 2 portions serves 4.

I'd make soup out of the carrot and parsnip and roast the sprouts to have as a side dish or make into a salad or stir-fry

veg and lentil casserole. Delicious!

To use up the Brussels sprouts we have this Jamie Oliver pasta dish tonight but substituted finely shredded Brussels for the savoy cabbage.

www.jamieoliver.com/recipes/pasta/savoy-cabbage-pancetta-farfalle

Not sure if the parsnips would freeze as they are but a parsnip soup would freeze brilliantly.

Shallots last for weeks on end. I keep them in a bottom cupboard in the kitchen. Carrots and parsnips should last quite a while in the fridge, or garage/shed at this time of year.

Shredded sprouts fried in butter with shallots, add garlic, black pepper & paprika, top with a fried egg.

curried parsnip soup - I use Delia’s recipe with grated apple. It freezes very well

carrots I just chop with some celery & more shallots & freeze in batches for sauce & soup bases.

if you put carrots & onions in a pillowcase in a dark & cool cupboard, they last ages, or in salad drawer.

I prepped and froze my extra sprouts so i have them to hand to chuck in things like a Thai curry

I’ve got quite a lot of veg left. I roasted a bag of parsnips and another of potatoes today. They freeze fine roasted and are really easy to reheat. I have a wood fired Rayburn and reheat in a frying pan on the top but an airfryer would be perfect.
Carrots chop and boil and freeze. Reheat like frozen peas. They keep about a month in the freezer. Can do the same with sprouts but they go a bit soggy.

I always have frozen mashed carrot/parsnip mix in freezer, love it! Parsnips freeze chopped and ready for roasting but I'd blanch first, not sure how long a life in there and they take up a bit of space. I prefer both mashed together and it lasts a long time. Mashed parnsip on it's own is great for mixing through mashed potatoes too on a cottage pie, very tasty.

Sprouts I'm afraid I don't like but Jamie Oliver has a shredded sprout stir fry that was bearable, I made it last Christmas and froze several left over portions and it was fine.

I’d imagine you could make this but also roast the carrots and halved sprouts, give them all the Parmesan treatment? Yum.

I'm making a turkey stew tomorrow with the turkey I froze on Boxing Day, carrots, shallots, parsnips, swede and potatoes. I'll add a handful of pearl barley and chicken stock cubes. I'll make a few suet dumplings too. Hearty food for cold weather and as I'm making a pressure cooker full there will be plenty left for the following day. I'd blanch sprouts and freeze.

I made this soup tonight, it was delicious! https://www.bbcgoodfood.com/recipes/spicy-roasted-parsnip-soup#commentsFeed

I just peel, top & tail parsnips and open freeze them. They next day I bag them up. They can go from freezer to roasting tray, or into soup or a cake that way. There's a lovely recipe for a parsnip and maple one on the BBC

Shred sprouts and use in egg fried rice or mix with bacon and put in a quiche. Could also go in a minestrone type soup. I think they might make a good coleslaw too

Just bag the carrots up and keep them cool and dark and they'll be fine for a few weeks

Christmas slaw. Finely slice shallots, grate carrot and parsnip and finely shred sprouts. Mix and dress.

For the sprouts make a green veg gratin, I make it with just sprouts sometimes but I sometimes add in kale or broccoli etc too.

Follow Jon Watt on Instagram and have a look at his bacon and sprout pasta, it’s amazing!

Carrot cake.