The parsnip may not be a very stylish vegetable, but it’s one that deserves a plot in your garden. The versatile produce takes well to an oven roast, but is also sublime fried. High in potassium, the parsnip shares more than a similar nutritional profile with its carrot cousin. Mellow and sweet, parsnips are crunchy, making the root veggie great for stews.
Dick and James Strawbridge offer a delicious curried parsnip soup in their book, Made at Home: Vegetables. You'll need:
- 3 tablespoons of Vegetable Oil
- 2 tablespoons of Curry Powder
- 1 ½ pounds of Parsnip
- 1 ¼ pints of Chicken or Vegetable stock
Heat the vegetable oil in a pan and add 2 tablespoons of curry powder. Cook over medium heat for a minute. Throw in the chopped parsnip, chopped into chunks. Next, add in your chicken or vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Process all ingredients in your CUISINART processor, and season with salt and pepper to taste. Make it your own with a swirl of cream, olive oil and a sprig of thyme. It’s a delight on a cold winter day.