Tag: Parsnips

Curried parsnip and pear soup

Goodtoknow TV

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This curried parsnip and pear soup is an ideal recipe for a seasonal winter starter or lunch. Sweat and savoury ingredients combine deliciously as sugary pears meet earthy parsnips meet spicy curry powder. Opt for small parsnips over larger ones as they’re less likely to have a fibrous core and don’t require peeling. Go the extra mile by making your own curry powder by using a food processor to blend 1 tablespoon of each yellow mustard seeds, cumin seeds, coriander seeds, turmeric powder and chilli powder. Put this soup in a thermos for an effective antidote to chilly weather walks.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 30 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Substitute milk with coconut milk for an extra Indian taste.

Ingredients

  • 50g butter
  • 1 onion, roughly chopped
  • 2 tsp curry powder
  • 600g parsnips (about 6), roughly chopped
  • 3 pears, quartered
  • 500ml milk
  • 800ml vegetable stock
  • 3 tbsp double cream

To serve

  • Knob butter
  • 1 pear, sliced
  • Small bunch of basil leaves

Method

  1. Heat the butter in a large pan and add the onion and curry powder. Gently sauté for 5 minutes, or until the onion softens.
  2. Put the parsnips and pears in the pan and stir so that they become well coated in the curry butter. Pour in the milk and stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes.
  3. Check that the parsnips are tender before removing from the heat. Blend using a food processor or hand blender, then stir through the cream and season to taste.
  4. To serve: melt the butter in a frying pan and carefully add the pear slices. Allow the pear to fry for 1 minutes then use tongs to flip it and allow the other side to cook for a further minute.
  5. Ladle the soup into bowls and garnish with pear slices and basil leaves.

By Amanda Nicolas

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Potato & Parsnip Gratin – Less Parsnips is More Parsnips

Parsnips are a nutritious, uniquely delicious root vegetable, which we should all be enjoying on a much more regular basis, but I think I know the reason why we don’t. The problem with parsnips is that they taste too much like parsnips.


The earthy taste and licorice nose is almost too much when served in their pure form, but when mixed and mellowed in something like this classic potato gratin, you get a much more user-friendly way to enjoy this cheap and easy to find root. Of course, I’m sure the low-carb folks would argue, but that’s only because they’re irritable from the no carbs.

By the way, you can also use this same exact technique for other subterranean treats like turnips, rutabagas, and celery root. As I said in the video, while this makes a fine side dish to almost anything, it’s also a stellar brunch potato for those occasions when hash browns just don’t seem cool enough. For that, and many other reasons, I really hope you give this a try soon. Enjoy!



Ingredients for 6 portions Potato Parsnip Gratin:
2 cloves garlic, minced
1 tbsp melted butter
3 Yukon gold potatoes (about 1 1/2 pounds total)
2 smaller parsnips (about 12 ounces total)
salt and pepper to taste
1 tsp fresh thyme leaves
6 ounces (about 3/4 cup) crème fraiche, divided or heavy cream and a tsp of white vinegar)
2 ounces Parmigiano-Reggiano, finely grated
cayenne to taste
375 F. for 45-60 minutes

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Potato Parsnip Mash





Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.


Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).


I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef[1] I prepared in the oven.


Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!





Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts 
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g  Sugar: 5.5 g
Sodium597.8 mg

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper



Directions:





Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
 

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

  1. ^ roast beef (www.gordon-ramsay-recipe.com)

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