Steam the parsnips. Mash them by hand mixed with a little milk and butter. Add salt and pepper, to taste. Just like mashed potatoes.
Submitted by a 2015 Winter CSA-Westside share holder.
-2 Yukon Gold potatoes, peeled and cut into chunks
-3 c. low sodium chicken or vegetable stock
-1 T. of butter
-½ t. of garlic powder
-1 T. of fresh parsley, chopped
Place parsnips, potatoes, and broth in a large pot.
Bring to a boil, and cook for 15-17 minutes or until vegetables are tender.
Let sit for 2-3 minutes.
Puree mixture, including broth, with an immersion blender until smooth. You could also place the entire mixture into a blender and puree until smooth. Do in batches if large amount. Be careful since the mixture will be hot.
Add in butter and parsley, stir until the butter is melted.
Adapted from joyfulhealthyeats.com, 1/15… Read the rest
-1 T. olive oil
-2 leeks, white & 1′ of pale-green part, diced
-4 garlic cloves, finely chopped
-2 lg. carrots, peeled, cut into 1/4′ cubes
-2 lg. or 3 med. parsnips, peeled, halved lengthwise if large
(remove woody center, if needed), cut into -1/4′ cubes
-1–1 1/2 T. ground ancho chiles (aka dried poblanos)
-1 t. ground cumin
-1/2 t. dried oregano
-2 t. kosher salt, plus more for seasoning
-1 1/4 c. dried cannellini (white kidney) beans, soaked
overnight (about 3 c.) or two 15-oz. cans cannellini beans, rinsed
-Cilantro leaves (optional)
-1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic,
and 2 tablespoons water. Cook until leeks are softened, about
Add carrots and parsnips; stir to coat. Cook, stirring often, until
just beginning to soften, about 2 minutes.
Add ground chiles, cumin, oregano, and 2 teaspoons salt. Stir
until fragrant, about 1 minute. Fold in beans.
Add 5 cups water and bring to a boil. Reduce heat and simmer
to allow flavors to meld, about 30 minutes (if using soaked
beans, cook until tender, which may take a few more minutes).
Season with salt to taste. Garnish with cilantro leaves, if desired,
and chopped avocado. Enjoy!
Serves 4 to 6
– 2 T. butter
-1 T. olive oil
-2 parsnips, about 1.5 lbs., peeled & chopped
-2 potatoes, peeled & chopped
-2 carrots, cleaned &sliced in 1″ rounds
-1 yellow onion, chopped
-2 cloves garlic, minced
-2 T. chopped fresh basil, or 1 T. dried basil
-1 bay leaf
-3-4 c. vegetable broth, or enough to just cover the vegetables
-1/2 c. heavy cream or milk
-freshly ground black pepper
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm. Enjoy!
- ¼ lb. peeled parsnips cut into 1 inch cubes
- ¼ lb. peeled sun chokes cut into 1 inch cubes
- ¼ lb. peeled yellow finn potatoes cut into 1 inch cubes
- 4 oz. butter
- 3 c. heavy cream
- 1 T. apple cider vinegar
- salt and pepper
The parsnips, sunchokes, and potatoes all cook at different rates so you have to cook them separately.
Cook the parsnip, sun choke, and potatoes in salted water. The water should be pleasantly salty not unbearable. You want it to be as salty as the ocean. Cook them gently. Don’t let them boil. Cook them until they are tender. Pass them through a food mill. Combine parsnip, sunchokes, and potatoes. Warm the cream and butter. Pour the cream-butter into mashed mixture. Stir the cream in. Pass the mixture through a fine sieve. Add the vinegar and pepper. Warm and serve.… Read the rest