I really love the smell of parsnips. They're clean and earthy smelling. When you peel one in the dead of winter you are instantly reminded that spring is, hopefully, not too far off. However, an uglier vegetable you may never find. No matter how much you scrub them, they never look quite clean. They have an unappealing woody texture. Parsnips look like an albino carrot gone wrong.
Fortunately for the parsnip, looks can be deceiving. Parsnips taste wonderful. They are also amazingly versatile. You can roast them, dice them and throw them in a stew as an alternative to potatoes or steam and mash them in with the mashed potatoes.
For my first new recipe of 2012, I simmered them in chicken stock and paired them with beets to make a wonderful Beet and Parsnip Soup. This recipe is based on one found in Simply Organic by Jesse Ziff Cool. I pureed the parsnips and beets whereas she leaves them cubed in the broth. Next time, I will omit the added sugar. It was unnecessary and made the soup a little bit too candy-sweet for my taste. Otherwise, this is a wonderful deep winter recipe featuring simple, seasonal ingredients. Added bonus - the amazing jewel like color of the beets. Unfortunately, I forgot to take a photo so the photo of the parsnips from Cooking Light and my word will have to suffice.
Beet and Parsnip Soup
adapted from Simply Organic
6 cups vegetable or chicken stock
1 pound parsnips, peeled and cut into chunks
6 beets, trimmed and scrubbed clean
1 large shallot, thinly sliced
3 whole cloves
3 peppercorns
salt and pepper to taste
Bring stock to a boil in a large saucepan. Add parsnips, reduce heat and simmer for 10 minutes or until parsnips are tender. Using a slotted spoon, remove parsnips to a bowl.
Add beets, shallots, cloves and peppercorns to the simmering broth. Cover and simmer for 45 minutes or until the beets are tender. Using a slotted spoon, remove beets to a cutting board and allow to cool. Reserve the broth.
When the beets are cool enough to handle, slip off the skins and cut into cubes. Don't worry about uniformity as you will be pureeing the beets shortly.
Strain the broth using a fine sieve or cheesecloth and return the broth to the saucepan over low heat. Add the parsnips and beets. Using a food processor and working in batches or using an immersion blender, puree the beets, parsnips and broth until smooth. Ladle into bowls and top each with a dollop of sour cream.
Enjoy!
- birkenmommy
Beet and Parsnip Soup
adapted from Simply Organic
6 cups vegetable or chicken stock
1 pound parsnips, peeled and cut into chunks
6 beets, trimmed and scrubbed clean
1 large shallot, thinly sliced
3 whole cloves
3 peppercorns
salt and pepper to taste
Bring stock to a boil in a large saucepan. Add parsnips, reduce heat and simmer for 10 minutes or until parsnips are tender. Using a slotted spoon, remove parsnips to a bowl.
Add beets, shallots, cloves and peppercorns to the simmering broth. Cover and simmer for 45 minutes or until the beets are tender. Using a slotted spoon, remove beets to a cutting board and allow to cool. Reserve the broth.
When the beets are cool enough to handle, slip off the skins and cut into cubes. Don't worry about uniformity as you will be pureeing the beets shortly.
Strain the broth using a fine sieve or cheesecloth and return the broth to the saucepan over low heat. Add the parsnips and beets. Using a food processor and working in batches or using an immersion blender, puree the beets, parsnips and broth until smooth. Ladle into bowls and top each with a dollop of sour cream.
Enjoy!
- birkenmommy
