Beef in Ale with spicy parsnip mash.

Hello Dear Reader,

I still haven’t cooked our supper in the oven and this is well into the second week of slow cooking our suppers. To be honest, it’s the perfect way for a working person to cook and come home to a quick and easy supper.

I got all of this ready before I went to work

I used

500g of braising steak, but cheaper shin of beef will be fine.
1 bottle of beer – I used some Cornish beer HSD from St. Austell brewery  – you could use any beer.
4 large slice carrots
1 tin of chopped tomatoes
salt and pepper
Knorr beef stock cube – expensive, but GF.
1 tbsp of flour – I use GF

Add everything but the flour to the crock pot, set to low and go to work.

When I got home, I peeled, cooked and mashed 2 large parsnips. I then added butter, a teaspoon of chilli and a teaspoon of cumin.

I mixed a tablespoon of cornflour with water to make a small amount of paste and added that to the casserole, set to high and stirred through. if gluten is not a problem, then just thicken with instant gravy granules.

We prefer parsnips and swede to potatoes, they are less filling and don’t leave me with the ‘stuffed’ feeling. Now, you might be able to answer this, are parnips and swede unique to my little island or are you eating them all over the world?

Until tomorrow,

Love Froogs xxxx


11 thoughts on “Beef in Ale with spicy parsnip mash.

  1. Yes, we do eat parsnips and swedes here. We always put grated swede in our soups – doesn't taste right without it. Love parsnips, they always go in our roast vegetable mix. Mashed carrot and parsnip with a good dollop of butter and white pepper. Yummy, simple foods that taste great.


  2. Parsnips (called Pastinaken) were in use in Germany right up to 1954, but for some reason have fallen out of favour and are no longer grown since then. Swedes were always used as pig food. My grandmother`s old veggie growing book has parsnips mentioned in the 1954 edition that I have inherited. So, parsnips were still grown until then, but sadly disappeared from the gardens and the kitchens thereafter. Have no idea why.


  3. We love roast parsnips here in Australia, and always put swedes in soups and pasties. The young kids at the supermarket checkouts don't know the difference between swedes and turnips, it's mostly older people who eat them because we were brought up with them. If the cooking shows 'discover' them we probably won't be able to afford them anymore; lambshanks are about $12 a kilo now, and they used to be a couple of dollars before Master Chef made them trendy.


  4. Here in the US we eat numerous squashes-yellow, green, summer, pumpkin, spaghetti, acorn, yam, sweet potato, etc. I am not sure what a “swede” is, but probably one of these. I love to roast up a squash, yam, potato, mushrooms, onions, carrot, sprouts, sprinkle on a bit of olive oil and roast in a hot oven (450º F) for 40 minutes. They are even better the next day. I love a bowl for breakfast. Just like candy!


  5. I disagree with Lynda, Here in New England, anyway, I always see “Swede” which we call rhutabegas or turnips as well as parsnips in the grocery stores. I love parsnips in stew, or julienned along with carrots and seasoned with butter, a touch of honey, salt, pepper. YUM!


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