I bought about 3 lbs of parsnips on sale, and now I need to figure out what to do with them. I am planning to experiment with making a parsnip soup, and then making a parsnip+sweet potatoes soup.
I am looking at modifying the following recipes:
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http://www.epicurious.com/recipes/food/views/Parsnip-Soup-10312
Parsnip Soup
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon minced peeled gingerroot
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1/8 teaspoon dried thyme, crumbled
- 2 tablespoons unsalted butter
- 3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
- 2 cups chicken broth
- freshly grated nutmeg to taste
In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
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http://www.epicurious.com/recipes/food/views/Potato-Carrot-and-Parsnip-Soup-4251
Potato, Carrot and Parsnip Soup
(I am thinking about substituting sweet potatoes in this one)
- 1/4 cup (1/2 stick) butter
- 2 large onions, halved and sliced (about 5 cups)
- 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
- 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
- 2 14 1/2 ounce cans (or more) low-salt chicken broth
- 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme
- 1 1/4 cups half and half
- 1/4 cup Sherry
print a shopping list for this recipe view wine pairings Preparation
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
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http://allrecipes.com/Recipe/spiced-parsnip-soup/detail.aspx
Spiced Parsnip Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 teaspoons curry powder
- 1 cube chicken bouillon
- 3 1/4 cups boiling water
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 pinch red pepper flakes or paprika for garnish
Directions
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
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