Parsnips

Pureed Parsnip and Butternut Soup

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I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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My New Favorite Way to Cook Vegetables

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With root vegetables, the normal method of roasting them uncovered in the oven tends to make them too dry and tough for my liking.  On the other hand, steaming tends to keep them pretty bland and boring. 

My new favorite way to cook root vegetables is to bake them in the oven in a covered dish. 

Covering the baking dish while cooking the vegetables keeps the moisture in, allowing them to steam, while at the same time developing a golden brown exterior and concentrating the flavor in the vegetables.  This method is simple and hands-off.  Let me know if you try it!

Cut up your vegetables and butter and place them in the dish like so.

Cut up your vegetables and butter and place them in the dish like so.

Baked Root Vegetables

~Beets
~Carrots
~Parsnips
~You could also use turnips or radishes
~ 2 T. butter

Preheat the oven to 350.
Using whatever quantity that your family needs, cut the vegetables into even slices that are 1/4" thick.  Place in a glass baking dish.  Cut the 2 T. of butter into small pieces and place it on top of the vegetables.  Cover the dish with a piece of tinfoil.  Bake for about 45 minutes, until the vegetables are almost fork tender.  Remove the tinfoil so that the liquid accumulating in the bottom of the dish can evaporate.  Stir the vegetables.  Return to the oven for about 15 minutes, or until fork-tender.

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Autumn Parsnip and Butternut Soup

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Autumn Parsnip and Butternut Soup

1 T. oil
1 onion, chopped (about 1 cup)
1 garlic clove
1/2 lb parsnips, cut into 1/4 inch pieces (about 2 cups)
1 lb butternut (or any other kind of winter squash), cut into 1/2 cubes (about 3 cups)
2 cups chicken stock
1 tsp fresh grated ginger*
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup milk (we use raw milk from Happy Grazing Dairy)
1 cup pre-cooked chicken, chopped

Heat the oil in the large pot.  Saute the onions until translucent.  Add the garlic and saute briefly, until fragrant. 

Add the chicken stock, parsnips, butternut, ginger, thyme, salt and pepper.  Cover the pot with a lid and simmer for about 20 minutes, until the vegetables are fork tender.

Ladle out 1 cup of the soup and add it to a blender with the milk.  Blend until smooth.  Add it back to the soup.

Now add the chicken as well.  Heat through.  Taste and add more salt if needed.

Best served with a spoonful of pesto and sprinkle of cheese!

*Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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Baked Parsnips

If you've never had parsnips before, this would be a great recipe to try them for the first time.  I asked my family what they though of these and they said the parsnips tasted like a cross between a baked potato and a steamed carrot.  So there you go- parsnips are nothing weird!

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Baked Parsnips

Enough parsnips to feed your family
1 T. melted butter
Salt and pepper
An onion, sliced (optional)

Preheat the oven to 400.
Cut the carrots into 1/4 inch slices and toss with the melted butter.  Place in a glass dish with the sliced onions.  Sprinkle with salt.  Cover the dish (either with a glass lid or tinfoil).
Bake for 30 minutes, or until fork tender.

Pssst- low-carbers: You could mash these parsnips and they would be faux-mashed-potatoes!