Parsnips are a winter vegetable I haven't had much to do with in the past, but after looking through Hugh and settling on a creamy parsnip soup for dinner, the results have me wondering why I had overlooked it for so long. A sprinkling of toasted slivered almonds onto this sweet and creamy soup made for a meal that will certainly help keep out the 2 degree temperature.
Now that I am a parsnip convert, I would love to know how other people cook with them. I have had baked parsnip and love it but apart from today's soup, that it about it. Also, I am thinking these would be a great addition to the vege garden next year. Are these easy to grow?
Take care
ashamed to say that I've never eaten a parsnip! but just the idea of "creamy parsnip soup" makes me think I definitely need to look for them next time I'm at the supermarket!
ReplyDeleteDmarie, the soup was definitely worth it. We even had a few dollops of creme fraiche on top.
ReplyDeleteI'm a recent convert too. I haven't yet been too adventurous (Mr Good is still getting there with parsnips, but I'll persevere). I add them to the roast vegies when I'm cooking a roast leg of lamb or chicken or bake them as you mentioned. But my personal favourite is what we call (in this house) a multi mash. Instead of just mashed potato with combine pumpkin, potato and parsnip with some butter, a little milk and salt and pepper. Perfect with a hearty stew, casserole or ragu.
ReplyDeleteI haven't grown them either, but I have seeds ready to go and have high hopes for future parsnip harvests.
Mrs Good, multi mash sounds delicious. I also added parsnip to a roasted root vegetable frittata last week.
ReplyDeleteLooking forward to seeing how your seeds go. Your beetroots look fab.