Parsnips take to spices very well, especially in soups, as our two recipes for Parsnip Soup attest – Roasted Parsnip Soup with Spices and A Magical Parsnip and Carrot Soup with Garlic.
But sometimes you don’t want to mess around with spices, so this quick soup uses a curry paste or curry powder – which ever one you have on hand. Just be careful to test the heat levels and adjust the amount that you add to the soup.
You can roast the parsnips before making the soup if you like. It will add a depth of Wintery flavour to the soup. But if you are just home from a long day at work, it is perfectly fine to omit roasting.
Continue reading “Creamy Parsnip Soup with Curry Spices”
Recently I popped into the Adelaide Central Market and came home with bags full of goodies, including some colourful heirloom carrots. Half of them went into a Honey Roasted Carrot dish, and the rest were thrown into the oven with curry leaves and shredded lime leaves with Cumquat Juice (or lime juice can be used), and some curry powder as well. Its a lovely dish, perfect for this Autumn weather. It is still warm so we are still eating outside when we can. This dish looks perfect on our outside table.
It is another Ottolenghi dish – we have a focus on his dishes this year, so we turn to his books whenever we can. But we mix his recipes up whenever we can to make use of what we have in the kitchen. In his book, Plenty More, Ottolenghi uses swedes, parsnips and carrots in this dish, but I have used only carrots – lovely young heirloom carrots. Spring onions are added later in the cooking, and their fresh greenness adds a beautiful element to the dish.
So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. As I said, I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Golden Brown Carrots with Garlic, Honey Roasted Carrots with Citrus Juice and Yoghurt, South Indian Carrot Soup, and Hot Roasted Carrot Salad.
Browse all of our Carrot recipes and all of our Roasted dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
Continue reading “Curry Roasted Carrots (and Other Root Vegetables) with Curry Leaves, Lime Leaves and Tart Citrus Juice”
Parsnips are the perfect cold weather comfort food. They speak of late Autumn and Winter, of warming food and crackling fires. Their rich, nutty, sweet butteriness is perfect cold weather fare. While early parsnips are not to be ignored, it is the later ones, from Mid Winter on, that have a deeper flavour. Beware of woody end-of-season ones, though. Always look for crisp flesh and pale skin when purchasing parsnips.
Parsnips don’t have to be peeled if fresh and young, but it is best to peel if making purees. For mashes, simply give them a scrub and cook until tender. Leaving the skin on adds to the texture and flavour of the mash.
For one way to make parsnip purees, peel the parsnips, slice into rounds and saute in butter before simmering in milk. Strain, add butter and puree with some cream.
When roasting parsnips, they can be halved lengthwise if desired, and simmered in salted water until partly cooked, then roasted in lots of melted butter and a little oil which has been pre-heated in a hot oven.
Parsnips pair so well with spices, walnuts, parmesan, and with butter, cream and milk, making soups, roasts and bakes the ideal vehicles for this glorious vegetable.
Continue reading “So Many Ways to Love Parsnips | A Collection of Delicious Creamy Parsnip Recipes”
This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.
Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.
It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.
Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”
You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.
Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.
Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)
Continue reading “Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette”
Parsnips – perhaps Winter’s best vegetable. So sweet, and they keep their flavours whether boiled, steamed or roasted. They take to many different pairings and treatments. Today, a risotto, and the recipe comes from the multi-continented Ilva, the great food photographer and the author of a beautiful blog that sadly no longer exists, Lucullian Delights.
I am very grateful that, before Ilva closed her blog, she allowed me to save my favourite recipes. I like to think that some of her recipes will live on now. This is one of her wonderful risotto dishes – subtle, divine. I have made a few minor adjustments to suit our tastes and availability of ingredients.
I love the use of white pepper in subtle dishes (Asian foods, cauliflower dishes, with parsnips, for example). In this recipe I have layered pepper flavours by using both white and black pepper.
If this is the first time that you are making risotto, read Risotto Basics 101.
Similar recipes include Three Cheese Risotto, Risotto with Mushrooms, Tomato Risotto, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.
Also try Roasted Parsnips and Sweet Potato with Caper Vinaigrette.
You might also like our Parsnip dishes, our Risotto recipes, and our Rice recipes. Our Italian dishes are here. Check out our easy Early Spring recipes too.
Continue reading “Parsnip Risotto with Rosemary”
We all love Parmesan sprinkled over baked dishes – that leathery melted sheet that results is chewy and yummy, the result of direct heat. But the complex flavours of parmesan are better preserved when, grated, it hits food still warm from the oven or stove. In fact, in Italian food, Parmesan is used widely but sparingly and rarely sees direct heat.
We use that practice with these gorgeously roasted Parsnips. It is Winter, and Winter = Parsnips. A simple dish to make but oh how very wonderful.
Are you after similar recipes? We have Roasted Parsnip Soup with Spices, and Mashed Parsnips with Olive Oil and Parmesan.
If you would like to browse all of our Parsnip recipes, they are here. Or take some time to explore our Mid Winter delights.
Continue reading “Baked Parsnips with Parmesan”
I love a good parsnip, but I don’t eat enough of them. This recipe maximises the flavours of the parsnip by roasting them before using them to make a soup with spices. It is another beautiful, warming Winter soup. Dollop Thick Thick Yoghurt on top, or some home made Creme Fraiche.
Are you looking for similar recipes? Try Creamy Parsnip Soup with Curry Spices, Cream of Mushroom Soup, Parsnip and Barley Soup with Garlic and Sage, Spicy Parsnip Soup with Crispy Garlic, and Spicy Roasted Carrot and Apple Soup.
Browse all of our Parsnip recipes, and all of our yummy Soups. Or take some time to explore our Mid Winter recipes.
This is a recipe from our first blog, which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Roasted Parsnip Soup with Spices”
Luxurious and nourishing, a Winter dish
Parsnips are a wonder in winter – slightly sweet, beautifully tender. Once Spring comes, parsnips become more woody and starchy and are less successful. Make this mash when parsnips are at their peak. It is deliciously indulgent and nourishing.
Try these other Parsnip recipes: Baked Parsnips with Parmesan.
Are you after other Mashes? Try Garlicky Mashed Potato, and Parsnip and Carrot Mash.
And try these Potato Mashes – English, French, and Indian.
Perhaps you might like to browse our Parsnip recipes, and all of our Mash recipes. Explore all of our easy Mid Winter recipes as well.
Continue reading “Roughly Mashed Parsnips with Olive Oil and Parmesan”
Healthy, warming and nourishing, a perfect soup for the coldest of days.
This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.
The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.
Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.
You might also like to try Yoghurt and Barley Soup, Pearl Barley and Porcini “Risotto”, Barley Pilaf, and Barley and Red Kidney Beans.
Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.
Continue reading “Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame”
A creamy delicious and wonderfully healthy soup for the coldest of days
Last winter we fell in love with Barley. It was never an ingredient that I used very much. And because of that, it retained an old-fashioned aura, something my Grandmother would have used in her soups and stews, but less common in today’s kitchen.
Then Jude and I got talking on Twitter about Barley, and she mentioned her amazing soup that combines parsnips and barley. I have to say that this combination is fantastic and much more than the sum of the ingredients. The parsnips melt into the soup and the barley adds creaminess and texture. It is pretty good, I have to say. I tweaked her recipe outline a little, and here it is.
Barley has made a comeback into today’s kitchen. Ottolenghi is not afraid to use it and his books contain several recipes. Other well known cooks have also included it. It has become a staple winter ingredient in our pantry too.
Are you after similar recipes? Try Lentil, Barley and Vegetable Soup, Creamy Parsnip Soup with Curry Spices, Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
Or other Parsnip dishes? Try Parsnip and Carrot Mash, Roasted Parsnip Soup with Spices, and Parsnip and Carrot Soup with Crispy Garlic.
You might like to browse all of our Parsnip recipes, and all of our Barley recipes. Or explore our easy Early Winter dishes.
Continue reading “Parsnip and Barley Soup with Garlic and Sage”