Gorse ‘n Parsnip Lushness

Dried gorse flowers for cooking

Hola beautiful ones

Guess what? Yesterday me and the kids headed up the Fluffy Mountain and collected a whole bag full of sunshine yellow gorse flowers. We then came home and under the instruction of Ads, dried them out in a very low heated oven. Then today we made a gorgeous roast dinner and we used the gorse flowers in the parsnips.

I’m so especially proud of this. After Googling recipes for cooking with gorse there was nothing other than wine making and so this recipe is one that Ads has invented just for us (me and you!)

Not only can these Gorgeousness Gorse Parsnips be used for a beautiful roast dinner, but they could also be added to a hot salad with goats cheese and toasted pumpkin seeds. OR, OR, OR they could become part of a risotto. To do this you simply make a normal risotto with cream and then add the parsnips on top. You could also try the same method adding the gorse to honey glazed carrots, beetroot, butternut squash, turnips, celeriac or whichever root vegetables are in season.

PREPARATION 20 minutes (+ drying time for gorse flowers. Low heat oven for 1 hour – 100 degrees)

Cooking with gorse flowers and parsnip

Serves 4

1 cup of dried gorse flowers

4/5 large parsnips

1 tbsp of olive oil

2-3 tbsp Agave syrup (or honey)

1 tbsp Balsamic Vinegar

1 handful of dried gorse flowers

Good quality salt and pepper

  1. Peel parsnips and cut lengthways into four. Blanch in boiling water for 3-4 minutes.
  2. Remove from water. Heat up your olive oil in a pan. Add parsnips.
  3. Once your parsnips are coloured slightly, squeeze over s 2-3 tbsp of Agave Syrup. Toss and mix until caramelised.
  4. Once caramelised add one tablespoon of balsamic vinegar to cut the sweetness. Crush over and toss in gorse flowers.
  5. Add salt and pepper

Wa-lah. Gorgeousness on a plate!


5 thoughts on “Gorse ‘n Parsnip Lushness

  1. Your ability with words is quite captivating! I will visit you again, to be sure.
    I wanted to thank you for stopping by my place and liking my hydrangea.
    Sweet of you!

    • Hello Alexandria, thank you for your visit and kind words. Your photograph was stunning and impossible not to like! I love that blue … it has been one of my favourites since visiting the Yves Saint Laurent gardens in Marrakech. Looking at it made me feel like a little butterfly feasting on eye nectar. Bethan x

      • Thanks, Bethan. That was last year’s hydrangea very last one. I couldn’t believe how big it was. Note the size comparison to the leaves. It saved the best for last.
        I’ve been out snapping photos of my new crop, and a crop it is!
        Enjoy your day. Stop by again some time.

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