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Tag: Parsnips

  • Parsnip, Apple, Carrot, Macadamian Nut Soup

    Parsnip, Apple, Carrot, Macadamian Nut Soup

    My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! 

    Serves 4
    Cooking time: 50 minutes

    Ingredients:

    • 2 oz butter or olive oil 
    • 3 parsnips, peeled and chopped
    • 2 carrots, peeled and chopped
    • 1 small onion, finely chopped
    • 2 celery stocks chopped finely
    • 2 pints chicken or vegetable stock for you Vegans out there.
    • 1-2 medium apples, diced
    • 1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
    • 1 teaspoon fresh sage, finely chopped
    • 3 tablespoons single cream (optional)
    • Salt and freshly ground black pepper
    • 6 oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped

      Try some!

    Method:

    1. Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
    2. Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
    3. Blend until smooth.
    4. Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
    5. Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
    6. Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
    7. Garnish with fresh sage and a drizzle of olive oil. 
    Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.

  • Roasted Carrots and Parsnips with White Balsamic

    This is simple and pleasing to the eye and good eats…

    2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 inch x 1/2 inch sticks.

    1 1/2 pounds of medium carrots trimmed and peeled.  (Cut into same size as parsnips.)

    Frankly, I like to choose the same size parsnips and carrots, leaving 1/2 inch tops on the carrots (nice presentation). 

    1/4 Cup extra virgin olive oil. 

    2 T White Balsalmic Vinegar

    1 T Rosemary

    2 tsp coarse Kosher salt

    1 tsp ground black pepper

    Preheat oven to 425 degrees.  Combine parsnips and carrots.  Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet.   Roast until tender 50-60 minutes.

    Do ahead up to 1 day, refrigerate.  Let stand at room temperature for 1 hour, then warm in 400 degree oven for 15 minutes.