Maple Parsnip Soup Recipes

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MAPLE-ROAST PARSNIPS



Maple-Roast Parsnips image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 3

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
  • Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
  • Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
  • To serve place on a clean serving dish.

MAPLE PARSNIP SOUP



Maple Parsnip Soup image

Make and share this Maple Parsnip Soup recipe from Food.com.

Provided by Nanna D

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use part olive oil)
1 lb parsnip, chopped
2 medium onions, chopped
2 garlic cloves (minced)
6 cups chicken broth
1/4 teaspoon ground nutmeg
1/2 cup light cream
1/3 cup maple syrup
2 tablespoons Dijon mustard, ' (or to taste)
salt

Steps:

  • Melt butter in a heavy-bottomed soup pot until beginning to brown.
  • Add parsnips, onions, and garlic and sauté until onions are translucent but not brown.
  • Add chicken broth and nutmeg and bring to simmer. Cook until parsnips are soft, 40 minutes.
  • Add evaporated milk and remove from heat.
  • Pour into blender and puree until velvety smooth. Stir in remaining ingredients.
  • Serve garnished with nuts or croutons.

Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 4.9, Cholesterol 21.4, Sodium 655.1, Carbohydrate 23.3, Fiber 3.4, Sugar 12.4, Protein 5.3

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY



Roast parsnips with maple syrup & rosemary image

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 55m

Number Of Ingredients 6

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

Steps:

  • Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
  • Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CREAMY ROASTED PARSNIP AND GARLIC SOUP



Creamy Roasted Parsnip and Garlic Soup image

A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.

Provided by SarasotaCook

Categories     Vegetable

Time 1h

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 13

2 1/4 lbs parsnips, peeled and cut into 1-inch cubes
1 potato, peeled and diced (I used a large yukon)
1 1/4 cups onions, chopped
4 teaspoons minced garlic (you can add more garlic if you like)
6 cups vegetable broth (you can add more if you like the soup a bit thinner)
1/8-1/4 teaspoon ground allspice (to taste)
2 tablespoons olive oil (to roast the parsnips)
3 tablespoons butter (to saute the onion and garlic)
salt
pepper
sour cream
chives, diced fine
1 cup maple cured ham, fine chopped and sauteed

Steps:

  • Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
  • Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
  • Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
  • If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
  • Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
  • Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!

Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips and Carrots image

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 teaspoon salt
1 teaspoon minced fresh parsley

Steps:

  • In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED PARSNIP AND PEAR SOUP



Roasted Parsnip and Pear Soup image

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 21

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
TOPPING:
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

Steps:

  • Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.

MAPLE SPICED PARSNIPS



Maple spiced parsnips image

Take your standard veggie side dish to the next level by tossing parsnips in maple syrup, cumin and turmeric - a great accompaniment to Sunday lunch

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 35m

Number Of Ingredients 5

1 ½ tbsp rapeseed oil (or any flavourless oil)
¾ tsp turmeric
1 ½ tsp ground cumin
1 ½ tbsp maple syrup
1kg parsnips , peeled and quartered lengthways

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.

Nutrition Facts : Calories 252 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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