Parsnip And Fennel Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED FENNEL AND PARSNIP SOUP



Roasted Fennel and Parsnip Soup image

This thick and rich soup has a fresh flavour with a hint of licorice from the fennel. Roasting the vegetables softens their flavour and adds a unique taste to this elegant soup.

Provided by envision

Categories     Main Dishes     Soups

Time 55m

Number Of Ingredients 7

1 Fennel
3 Parsnips (chopped)
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic (minced)
1 tsp Curry Powder
4 cups Vegetable Broth (divided)
1 tbsp Fresh Dill (chopped)

Steps:

  • Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
  • Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.

Nutrition Facts : ServingSize 242 g, Calories 90 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 125 mg, Fiber 2 g, Sugar 3 g

FENNEL, PARSNIP AND CUMIN SOUP



Fennel, Parsnip and Cumin Soup image

Make and share this Fennel, Parsnip and Cumin Soup recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce butter
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
2 lbs parsnips, peeled sliced and quartered
1 lb fennel, chopped
5 cups vegetable broth
salt & freshly ground black pepper

Steps:

  • Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
  • Mix in the cumin, then add in the parsnip and fennel, stirring well.
  • Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
  • Cool slightly, then blend until smooth using a hand or jug blender.
  • Reheat gently over a low heat.
  • Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

Nutrition Facts : Calories 241.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 83.2, Carbohydrate 35.1, Fiber 10.1, Sugar 8.1, Protein 3.1

BRAISED FENNEL AND PARSNIPS



Braised Fennel and Parsnips image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
4 parsnips, peeled and quartered lengthwise
1 large onion, cut into 6 pieces
4 cloves garlic, peeled
2 bulbs fennel, cut into 6 pieces
1 poblano chile, stemmed, seeded, deveined and cut into strips
3 cups chicken broth
2 cups stout beer
1 bay leaf
1 sprig fresh rosemary, about 2 inches in length
1 sprig fresh thyme, plus 1 teaspoon thyme leaves, finely chopped
1 teaspoon fresh oregano, finely chopped
Salt and freshly ground black pepper

Steps:

  • In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
  • Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.

CREAMY PARSNIP WITH GINGER SOUP



Creamy Parsnip With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g

PARSNIP FENNEL PURéE



Parsnip Fennel Purée image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Fennel     Parsnip     Fall     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 3

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
1/2 tablespoon unsalted butter

Steps:

  • In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT



Tasty Chicken & Fennel Soup in a Crock Pot image

Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!

Provided by Baby Kato

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 fennel bulb, small, trimmed, quartered, thinly sliced
1 medium sweet onion, coarsely chopped
2 carrots, peeled, thinly sliced
2 parsnips, peeled, thinly sliced
2 celery hearts, thinly sliced
1 tart apple, finely chopped
1/2 cup mushroom, button, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
8 skinless chicken thighs, deboned, remove all fat
5 cups chicken broth
2 cups apple cider
1 cinnamon stick, 2-inch piece
1/2 cup great white beans, canned, drained and rinsed
1 cup orzo pasta
2 1/2 cups spinach, baby
1/4 cup parmesan cheese, good quality, coarsely shredded
1/8 cup asiago cheese, coarsely shredded

Steps:

  • Lightly spray Crock-Pot with cooking spray.
  • In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
  • Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
  • Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
  • Next place the chicken on top of the vegetable mixture.
  • Pour in the apple cider and chicken broth and cover.
  • Set slow cooker on high and cook for 1 hour.
  • Reduce heat to low setting and continue to cook for 2 additional hours.
  • Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
  • Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
  • Place the baby spinach on top of the chicken but do not stir.
  • Cover and continue to cook on low for an additional 10 to 15 minutes.
  • Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
  • Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

Nutrition Facts : Calories 297.4, Fat 5.3, SaturatedFat 1.7, Cholesterol 49, Sodium 1190.9, Carbohydrate 39, Fiber 5.4, Sugar 6.8, Protein 23.4

PARSNIP VEGETABLE SOUP



Parsnip Vegetable Soup image

I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.

Provided by barbara

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

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons salted butter
1 medium carrot, thinly sliced
1 medium leek, thinly sliced
1 small onion, finely chopped
1 teaspoon grated fresh ginger, or more to taste
¼ teaspoon dried thyme
1 clove garlic, minced
3 medium parsnips, peeled and thinly sliced
3 cups vegetable broth, or more to taste
salt and freshly ground black pepper, to taste
1 pinch ground nutmeg, or to taste
4 teaspoons sour cream

Steps:

  • Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
  • Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 29.6 g, Cholesterol 17.4 mg, Fat 7.7 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 414.9 mg, Sugar 9.7 g

SPICED PARSNIP & CAULIFLOWER SOUP



Spiced parsnip & cauliflower soup image

Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13

1 tbsp olive oil
1 medium cauliflower , cut into florets
3 parsnips , chopped
2 onions , chopped
1 tbsp fennel seed
1 tsp coriander seed
½ tsp turmeric
3 garlic cloves , sliced
1-2 green chillies , deseeded and chopped
5cm piece ginger , sliced
zest and juice 1 lemon
1l vegetable stock
handful coriander , chopped

Steps:

  • Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
  • Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
  • Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

Nutrition Facts : Calories 133 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

More about "parsnip and fennel soup recipes"

PARSNIP & FENNEL SOUP RECIPE | RACHAEL RAY IN SEASON
parsnip-fennel-soup-recipe-rachael-ray-in-season image
2019-09-04 Step 1. In pot, cook parsnips, chopped fennel, 1/4 cup oil, garlic, shallots, and thyme over medium heat until vegetables are soft, about 10 …
From rachaelraymag.com
Category Real Food
Total Time 25 mins
  • In pot, cook parsnips, chopped fennel, 1/4 cup oil, garlic, shallots, and thyme over medium heat until vegetables are soft, about 10 minutes.


CREAM OF CELERIAC AND FENNEL SOUP | THE FULL HELPING
2014-12-05 Instructions. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sautee until it's clear and soft (about 5-7 minutes). Add the garlic, reduce heat slightly, and sautee it for another minute or two. Add the celery root and fennel and cook for 5-8 minutes, or until the vegetables are becoming soft and the ...
From thefullhelping.com


PARSNIP FRIES RECIPE - THERESCIPES.INFO
Curry Roasted Parsnip Fries top www.yummly.com. parsnips, avocado oil, sea salt, black pepper, curry...
From therecipes.info


FENNEL AND CARROT SOUP RECIPE | BON APPéTIT
2014-10-15 Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. …
From bonappetit.com


FENNEL, PARSNIP AND CUMIN SOUP | GOOD MORNING BRITAIN
Method: Melt the butter and heat the olive oil in a large pan and gently cook the onion until softened but not coloured. Add the parsnips and chopped …
From itv.com


CREAMY CELERIAC SOUP - FEASTING AT HOME
2013-12-19 Instructions. In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock.
From feastingathome.com


FENNEL AND PARSNIP SOUP - STONE PIER PRESS
2020-02-19 4 parsnips, peeled and chopped. 1 large bulb fennel, chopped, plus fronds reserved. 3 tablespoons olive oil, plus more for drizzling. 2 cloves garlic, chopped. 1 small onion, chopped. 1 tbsp apple cider vinegar. 1 tsp. fresh or dried thyme. 2 1/2 cups vegetable stock. 3/4 cup almond milk. sea salt and freshly ground pepper
From stonepierpress.org


FENNEL AND PARSNIP STIR FRY - THE ROASTED ROOT
Instructions. Add the oil onion, fennel, and parsnips to a large wok and place on medium heat. Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes.
From theroastedroot.net


PARSNIP SOUP - ANOTHERFOODBLOGGER
2021-08-04 Instructions. Peel the parsnip and chop into bite-sized pieces. Dice the onion and chop the fennel into bite-sized pieces. Cook the onion on low-medium heat in butter and oil for approx. 3 minutes or until soft and translucent. Add the fennel, parsnips, maple syrup and salt and cook for a further 3 minutes.
From anotherfoodblogger.com


CURRABINNY - PARSNIP & FENNEL SOUP
2020-09-25 Make sure the parsnips, fennel bulbs, celery and onion are chopped finely and roughly the same size dice (around ¼ inch). Melt the butter in a large pot or casserole dish. Add the onion, parsnip, celery and fennel, season well. Stir the contents in the butter until everything is coated. Construct a ‘cartouche’ using a large piece of ...
From currabinny.ie


APPLE, PARSNIP, AND FENNEL SOUP WITH CRISPY SAGE BRUSSELS SPROUTS ...
To Make the Soup: In a large pot, heat the olive oil and add the sliced leek and fennel. Sauté for 5 minutes until translucent and fragrant. Add the remaining ingredients minus the nutritional ...
From onegreenplanet.org


PARSNIP AND FENNEL SOUP WITH CRISPY PARSNIP CHIPS AND FRIED SHALLOTS
2018-03-22 Remove to the paper towel and season with salt and pepper. Set aside until ready to serve the soup. In a large saucepan heat ¼ cup of the same oil you cooked the shallot and parsnip coins in and add the diced shallot, diced parsnip, chopped fennel and celery and the garlic cloves. Season with salt and pepper and stir to coat; sizzle in the oil ...
From edibleboston.com


PRESSURE COOKER FENNEL, PARSNIP, AND RUTABAGA SOUP - MEALTHY.COM
Directions. Heat ghee in inner steel pot of pressure cooker set to Sauté on Normal. Sauté fennel, onion, garlic, and ginger in hot ghee until onion and celery soften, about 4 minutes; season with cumin and salt. Press Cancel. Stir parsnips, rutabaga, bone broth, coconut aminos, and liquid aminos with the onion mixture.
From mealthy.com


CREAMY PARSNIP SOUP WITH FENNEL AND APPLES - FOOD …
2020-09-03 Stir in the pinch of nutmeg and set aside. Blend the soup with the heavy cream and season with salt and pepper. If the soup is too thin, continue to let it simmer until it reaches the desired thickness. If it is too thick, add a bit of extra vegetable stock or water. Serve with a bowlful of the soup topped with apples.
From foodabovegold.com


ROASTED PARSNIP AND FENNEL SOUP - THE IN FINE BALANCE FOOD BLOG
2021-11-13 Roasted Parsnip and Fennel Soup. Preheat the oven to 400. Prepare 2 large baking sheets, by lining with parchment (or coating with cooking spray). In a large bowl, chopped and toss: 5-6 cups parsnips, sliced in 1" pieces. 2 fennel bulbs, core and green stalks discarded, white part only, quartered and pulled apart. 1-2 Tbsp olive oil. ½ tsp salt.
From infinebalance.com


SPICED LENTIL SOUP RECIPE | REAL SIMPLE
Directions. Combine onions, carrot, and 3 cloves garlic in a food processor; pulse until finely chopped. Heat ¼ cup oil in a large pot over medium-high. Add onion mixture and cook, stirring often, until softened, about 5 minutes. Add spices and ½ …
From realsimple.com


ROASTED FENNEL, CARROTS, ZUCCHINI, AND PARSNIPS
2009-12-17 Roast at 425 degrees for 15-30 minutes, depending on the size of your vegetables. I would open the oven once during roasting to stir the veggies. This smells really yummy while it’s roasting! Serve and Enjoy! Note 1: Allison from Local Lemons says you can preheat the oven with the pans inside so they get hot as well.
From tinyurbankitchen.com


CREAMY PARSNIP SOUP RECIPE | COOKING ON THE WEEKENDS
2020-01-22 The rest of the parsnips should all be golden brown. Set them aside, keeping them on the baking sheet. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onions and garlic. Cook until the onions are nicely caramelized, about 15 minutes. Add the nutmeg and and stir.
From cookingontheweekends.com


APPLE PARSNIP SOUP - SIMPLY WHISKED - DAIRY FREE RECIPES
2022-06-08 How to make apple parsnip soup. Sauté the onion, garlic, parsnips and apples. Season with salt and pepper and sauté until onions are translucent, about 5 – 7 minutes. Deglaze the pan with wine. Add chicken broth, dairy free milk and bay leaf and bring soup to a low boil. Cover and reduce heat to a simmer for 15-20 minutes.
From simplywhisked.com


FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST KITCHEN
2014-09-10 Preheat your oven to 300 degrees Fahrenheit. Cut the parsnips, carrots, fennel, and red onion into bite-sized pieces. Trim the brussel sprouts stems. If your sprouts are very large, cut them in half so they are closer to the size of the other vegetables. Transfer all of the vegetables to a large bowl along with the whole garlic cloves.
From thewanderlustkitchen.com


ROASTED PARSNIP & FENNEL SOUP - VEGAN RECIPE - VEGKIT.COM
1 Preheat the oven to 230°C. 2 Toss the parsnip on a baking tray with some oil and a little salt and place in the oven to roast for 20 minutes, turning half way through. 3 In a large pot on medium-high heat, place the oil and bring it to temperature. Add the onions and cook with a little salt until brown. Add the garlic and cook for a further ...
From vegkit.com


CREAMY PARSNIP SOUP WITH PROSCIUTTO RECIPE - FOOD & WINE
Instructions Checklist. Step 1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 ...
From foodandwine.com


CELERIAC, PARSNIP, AND FENNEL SOUP - BREAKING BREAD WITH ASHLEY
2019-02-11 Instructions. Peal parsnip, apple, and celery root. The celery root exterior can be tougher and thicker than the parsnip and apple, so you may want to use a knife to trim rather than a peeler. Put fennel, parsnip, and celery root in large pot (Dutch oven or soup pot). Add in broth until it just covers the vegetables.
From breakingbreadwithashley.com


PARSNIP & PARMESAN SOUP - RECIPE - FINECOOKING
Preparation. Melt the butter in a 5-quart or larger stockpot set over medium heat. While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won’t brown). Stir in the shallots, garlic, chopped oregano, salt, and pepper and cook until the shallots are very ...
From finecooking.com


7 BEST FENNEL SOUPS | FOOD & WINE
2017-05-31 3. Fresh Fennel Soup. Serve this fast soup with a sprinkle of chopped fennel tops. 4. Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil. Citrus oil …
From foodandwine.com


PARSNIP, FENNEL & APPLE SOUP – SHARE MY RECIPES
2020-09-28 Finish the soup with a scattering of toasted seeds, chopped herbs, sauteed cubes of red skinned eating apple, any or all above a swirl of creme fraiche or soured cream. 50g butter (or 2 tablespoons rapeseed oil) 1 large or 2 small onions. 2 teaspoons fennel seeds, crushed in a pestle & mortar. 3 or 4 large parsnips (about 400g) 1 small bulb fennel
From carolinewinstanley.net


PARSNIP AND FENNEL PURéE - DELICIOUS LIVING
2007-11-02 Add onion, fennel, and a little salt and pepper. Cover and gently cook until vegetables are tender, about 30 minutes (do not brown). Add parsnips, potato, stock or broth, and water. Bring to a gentle boil and simmer, partially covered, until tender, about 20 minutes. Strain vegetables.
From deliciousliving.com


PARSNIP SOUP WITH GARLIC CROUTONS - EASIEST EVER 20 MINUTE RECIPE
2021-11-16 Instructions. Put the parsnips, onion, garlic, chilli flakes, stock and salt and pepper in a large saucepan. Cook over a medium heat for about 20 minutes or until the parsnips are very tender. Add the milk and blend until smooth.
From tamingtwins.com


CAULIFLOWER, PEAR, AND FENNEL SOUP - RECIPE - FINECOOKING
Add the leeks, fennel, parsnip, 1 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes. Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp. salt, and 1/2 tsp. pepper.
From finecooking.com


POTATO AND GNOCCHI GRATIN WITH PARSNIPS AND FENNEL
Instructions. Peel or clean the onion, parsnips, zucchini and fennel, cut into small pieces and sauté briefly in a pan for about 10 minutes. Pre-cook …
From bosskitchen.com


CREAMY ROASTED PARSNIP & GARLIC SOUP - ITALIAN FOOD FOREVER
2020-01-26 Roast until the parsnips are fire tender and beginning brown, about 25 to 30 minutes. Cool the parsnips for 10 minutes, then place in a blender along with the broth. Squeeze the softened garlic into the blender, and puree everything until creamy smooth. Pour the soup into a pot and heat until warm. Stir in the lemon juice, then taste the soup ...
From italianfoodforever.com


ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE MAGAZINE
Preheat the oven to 190ºC/375ºF/gas 5. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or ...
From jamieoliver.com


EAT WELL 2 LIVE WELL | FENNEL, LEEK & PARSNIP SOUP
Method: Chop the fennel and Parsnips into small cubes and the leek first in half length ways and then chop into 1/4cm strips. Heat the butter/coconut oil or Olive Oil in a big pan. Put all of the veg into the pan and cook over a gentle heat for about 5 mins. Add the seasoning and stir and cook for a further minute.
From eatwell2livewell.co.uk


SOUPS - DONNA HAY
creamy cauliflower, chicken and split pea soup with spiced seeds. soups. creamy chicken and corn chowder. soups. creamy potato and sauerkraut soup with hot smoked salmon. soups. crispy pork ramen with chilli and garlic oil. soups. fennel, brussels sprout and pesto soup.
From donnahay.com.au


PARSNIP AND COCONUT SOUP RECIPE - GREAT BRITISH CHEFS
1. To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes. 2 tbsp of coconut oil. 4 large parsnips, peeled and …
From greatbritishchefs.com


FENNEL SEED AND PARSNIP RECIPES (16) - SUPERCOOK
Supercook found 16 fennel seed and parsnip recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list fennel seed and parsnip. Order by: Relevance. Relevance Least ingredients Most ingredients. 16 results. …
From supercook.com


Related Search