Faire Words Butter Noe Parsnips

Photo © Rob Jones

I think I had always assumed the phrase ‘Fine words butter no parsnips’ was of the Victorian age. It has a Dickensian feel about it.

But no … first mention of the phrase was in 1639. It harks back to a time when butter was added to the parsnips to make it more palatable.

Which is a sad denegration of one of my favourite vegetables. Whichever way you make it - mashed, boiled or roast, I love it.

So … imagine my delight when I stumbled across a big bag of parsnips in the discounted section of the supermarket for 40p. 40p - You can’t go wrong.

Only … I am one. Not many. And back home it became less of a good deal. What was I going to do with ten Parsnips nearing the end of their natural life?

(Head in cookbooks for half an hour.)

Welsh Vegetable Pie

Peel and dice all the Parsnips, a Turnip and a Swede. Boil to a mashable constutuency. And … mash with some butter and a little cream, salt and ground black pepper..

Into a deep dish, top with a layer of sliced mushrooms.

Grate over some Caerphilly Cheese.

Add a sprinkling of Parmesan. Cook in oven till the cheesy top is browning.

Eat on its own … or as a side.

5 Things you may no know about Parsnips

• Parsnips are native to Europe and Asia, but crossed the Atlantic in the 17th century.

• It is a folk remedy for sore feet and toothache.

• It’s low calorie, high fibre, high Vitamin C.

• It’s a close relative of the carrot (surprise, surprise).

• Much of its flavour comes from its high sugar level, and was once used to sweeten cakes.

Round of applause for Parsnips.

RJ