SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
CRISP HONEY MUSTARD PARSNIPS
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium
PARSNIP, PAPRIKA AND MUSTARD SOUP
This soup is highly nutritious while being extremely tasty!
Provided by Clinomania99
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and dice the parsnips, wash and dice the leek. Heat the oil and butter together in a large pan and saute the parsnip and leek for 5 minutes.
- Add the paprika, stir well until vegetables are coated, and then cook for a few minutes.
- Add the vegetable stock and bring to the boil, cover the pan and simmer until soft (approx. 20 minutes)
- Liquidise the vegetables, and then add mustard and sugar. Season and then reheat.
- Serve while warm with buttered rolls
PARSNIP SOUP WITH CORIANDER AND PARSLEY
"Parsnips have a grassy flavor that makes me think of Easter," says Alex.
Provided by Alex Guarnaschelli
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 56
Steps:
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
SHREDDED PARSNIPS WITH MUSTARD
Provided by Jane Garmey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Shred the parsnips into paper- thin slivers. Discard the parsnips' core.
- Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
- Sprinkle the parsnip slivers with salt, and add the slivers to the sauce. Saute 2 to 3 minutes, turning frequently. Stir in the sour cream, and serve immediately.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 378 milligrams, Sugar 6 grams, TransFat 0 grams
POTATO AND PARSNIP SOUP
This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!
Provided by Shuzbud
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken stock in a large pan over medium heat.
- Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
- Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
- Blend it all in a food processor until smooth.
- Return to the pan, stir in the cream and heat through.
- Serve in warmed bowls.
Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1
PARSNIPS IN MAPLE MUSTARD SAUCE
Categories Microwave Mustard Side Vegetarian Quick & Easy Parsnip Fall Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a microwave-safe shallow baking dish combine the syrup, the mustard, the butter, and salt and pepper to taste, add the parsnips, and toss them to coat them well. Microwave the parsnips, covered partially, at high power (100%) for 10 minutes, or until they are tender.
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- Place parsnips and potatoes in a microwave safe bowl with 1/2 cup cold water. Cover and cook on high for 12 minutes, or until tender. Drain.
- Meanwhile, in a large saucepan heat olive oil over a medium-high heat. Gently fry onion for 3 minutes, or until soft. Add stock cubes, milk, mustard and 1 litre boiling water. Bring mixture to the boil, then reduce heat to medium-low and simmer, uncovered, for 5 minutes.
- On the prepared tray place 4 heaped tablespoons parmesan, about 5cm apart. Flatten slightly. Bake for 5 minutes, or until cheese turns golden. Set aside to slightly cool on tray.
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