VegBox Recipes

Parrot Pie

This recipe was sent in to us by Anita J. We love the title and we can't wait to try it, especially on a cold evening. Anita says:

"We created this recipe to use parsnips of which my partner and I are not big fans. I enjoy the challenge of coming up with ways of using the vegetables I get in the veg box as I feel veg should be used in season and we are a little spoiled these days with all round veg. The main ingredients are parsnip and carrot... hence "Parrot". This recipe has a great "flow" as while you are waiting for one stage to finish you can be preparing the next stage."
 
 

Ingredients

2 tbsp oil
1 onion
A dash of soy sauce
A pinch of rosemary
One clove of garlic
4 medium to small carrots
2 medium parsnips (attempt to get roughly equal amounts of parsnip and carrot. I generally find that the parsnips are bigger)
1 ounce of butter or "marge"
1 ounce of flour
1/2 pint of milk
200g cheese
Enough shortcrust pastry to line and top the dish you intend to use
 

Method

  • Pop the oven on at 180 to preheat.
  • Finely chop and soften the onion with the soy sauce, rosemary and garlic in the oil for around 20-30 mins on a low to medium heat.
  • While this is cooking. peel and chop the carrots and parsnips into thin slices. Boil until very soft (the stock makes fab gravy by the way).
  • Again, while this is cooking; melt the butter over a low heat or in a microwave and add the flour until it looks powdery and then build back up very slowly with the milk. (if you are doing this on the hob then remove from heat when you are adding the flour and milk)
  • Heat slowly stirring continuously (for 2 mins then stir or whisk for 3 mins repeatedly if using a microwave) until thick. Add more sifted flour if needed, then add the cheese and place to one side.
  • Line your dish or tin with your pastry and if you prefer; bake blind for 10 mins.
  • Go back to your carrots and parsnips and mash them. Then add your softened onion and add to the mashed "parrot".
  • Spoon into the pastry pie base and top with the cheese sauce. Add the lid, brush with milk and poke some fork holes in the top and bake for 30 mins or until golden brown.
 

Time From Cupboard-To-Table

1 hour 10 minutes
 

Notes & Variations on Parrot Pie

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Carrot Recipes

Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar
This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.
Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.
Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Mini Carrot Cakes
This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. Top tip: These are great for Hallowe'en or a bonfire night party!
 
 

Parsnip Recipes

Root Vegetable 'Crumble' with Cheesy Topping
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
Chilli Non Carne
Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.
Mushroom And Winter Veg Pie
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
Roast Parsnip
Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota. And experiment with adding herbs or even balsamic vinegar to the mix for extra flavour.
Sweet Millet Surprise

This delicious recipe has been provided by Wholefood Harmony. As well as being delicious when made with parsnips, it also works very well with cauliflower and butternut squash.

 
 

Garlic Recipes

Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Beetroot Hummus
Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.

Broad Bean Risotto
This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.
Broad Bean Couscous
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge