gastronome
Parsnipalicious!

OMG, so, like, I probably would never have tried this crazy healthy-sounding soup except for how one of the local hippie groceries sells parsnip mashed potatoes in their deli section and they're downright fabulous. I don't like sweet vegetables made sweeter, so this recipe was perfect for my tastes. And super rich tasting without much fat at all. And easily made, like, vegan, man. Kickass!

To follow: Creamy Parsnip Soup with Horseradish

This is from "Entertaining for a Veggie Planet" by Didi Emmons. She notes, "Don't buy extra-large parsnips, since they tend to be woody in the center." Hehehe. She said "woody."

2 T. olive oil
1 lg yellow onion, chopped
8 garlic cloves, minced
1 1/2 lbs russet potatoes, peeled and cut into 1" cubes
1 1/2 lbs parsnips, peeled or scrubbed and cut into 1" pieces
1 T. minced fresh sage, thyme, or rosemary
(I used some fresh rosemary and some ground thyme)
1 t. sherry vinegar or red wine vinegar
About 2 T. prepared or fresh grated horseradish
(I used maybe 2 tsp of cream-style prepared horseradish, but I am not a huge fan of the stuff)
Salt and freshly ground pepper
1/4 c. sour cream (optional)
(I used lowfat sour cream and added it directly to the bowl)

In a large pot, heat the olive oil over medium heat. Add onion and saute, stirring occasionally, until translucent (8-10 min.). Add garlic and cook for 2 minutes more. Add potatoes, parsnips, herbs, and 7 c. water. Bring to a boil, then reduce heat and simmer about 25 minutes, or until potatoes and parsnips are tender. Remove from heat.

In a blender, puree soup in batches, or use immersion blender to puree it in the pot. Return soup to pot and heat through. If soup is too thick, add 1/2 to 1 c. water. Stir in vinegar and horseradish to taste, then season liberally with salt and pepper. Whisk in sour cream, if desired. Do not boil soup or sour cream will curdle. Serves 6 to 8.

Posted by leek on November 01, 2005 | TrackBack
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