Here is an excellent recipe, nourishing, warming and spicy without being too extreme, capturing the sweet, nutty richness of the parsnip. Ideal too because it is easy to make, albeit pretty labour-intensive, and above all it is a way of using those knotty, gnarled fantastic creatures that grow when the earth is too densely compacted and over-manured! You can simply cut off all of those would-be roots, and take chunks from the crown and all of the flavour will come through in the soup. Perfect for a cold winter's day.
This recipe comes from the Good Housekeeping cookery book, vintage 1995.
Post by Stuart@AmericaLane on Nov 6, 2016 20:03:36 GMT
I've not lifted any yet. The top growth was good although dying back now. So I am hopefully of a decent crop. I wouldn't say I am a huge parsnip fan but I have tried my own version of the curried soup before. I'll give this one a go this year. My favourite way though is thinly sliced longways and then roasted in loads of honey so you get lots of sweet crispy edges. Probably not the healthiest way to cook them but nice nonetheless.