Parsnips have to be one of the most underrated vegetables. I am a big fan, but I have to admit my admiration only started a few years ago. One of my favourite ways to have parsnip is simply roasted in the oven where they transform into something sweet and nutty.
Although it is similar to a carrot, I’m not that fussed on the parsnip in its raw state, so I wouldn’t use in salads. Although I have an interesting recipe to try which uses raw parsnip and walnuts finely minced.
Parsnip makes a fabulous puree, instead of mash potato. Cook as you would a carrot puree (slowly, and not a lot of liquid) mash it up, and add a dollop of cream and small knob of butter and season. Voila !
This soup has a luxurious texture … silky and creamy. It does require a good dose of salt though, so keep seasoning gradually until you taste and say ‘wow’. At that point, you know you have it right
4 parsnips, peeled and chopped into 1cm thick rounds
1 brown onion, finely chopped
50 g butter
¼ tsp curry powder (I used Clive of India)
500ml good quality chicken (or vegetable) stock
½ cup cream
Sea salt and black pepper
A drizzle of olive oil to serve
1. Place chopped onion and butter in a large saucepan on medium heat. Stir for a few minutes until the onion starts to soften.
2. Add the parsnips into the onion and continue to stir until the parsnips start to soften (around 5 mins).
3. Add the curry powder and stir through. Add the stock. Cover with lid and cook on low heat for around 20 minutes until the parsnips are very soft.
4. Add the cream and using a stick blender, puree the soup until smooth. Taste and then add a good grind of pepper and salt if required. This will depend largely upon how salty your stock is. You may need to add up to 2 tsp of sea salt. If the soup is too thick, add a little milk to thin. Return to the heat to gently warm through.
5. Once your soup has the wow factor, serve in soup bowls with a little drizzle of good quality olive oil and a garnish of fresh herbs (optional).