Parsnip Soup
If you want to spice it up, leave out the nutmeg and add the following with the garlic: 1” chopped ginger, 1 tbsp garam masala, a pinch of chilli flakes. Then throw in a chopped coriander leaves at the end.
- Olive oil
- 1 onion chopped; 2 cloves garlic, chopped
- 6 parsnips & 2 potatoes peeled and chunked
- 1-1.5 litre veg stock
- Salt and pepper to taste
- Grating of ground nutmeg
Saute the onions & garlic until soft, add the parsnips and potato and give everything a good old stir. Season. Add stock and bring to the boil, then simmer ~30 minutes until vegetables are soft. Blend until smooth, add nutmeg and check seasoning. Enjoy!
Try to choose firm, sweet-smelling, and if possible, medium-sized specimens: The skin will not be too tough, the flavour will be at its best and the core will still be soft enough to eat.
The skin of early parsnips is tender enough to leave on, while big end-of-season parsnips benefits from peeling and coring.
Roasted parsnips are one of winter’s greatest delights, and if you blanch in water first the roots can get crisp and brown without shrivelling and drying out.