I don’t know how if it’s the same here in the UK, but in The Netherlands parsnip is known as a so called “forgotten vegetable”. Those vegetables were once very popular (like, in your grandmothers’ time) but are slightly underestimated in modern cuisine. Think about vegetables like purple carrots, cabbage, salsify… how many times do you use them? I must say that since this term was found, the “forgotten vegetables” aren’t that forgotten anymore. Every self-respecting restaurant has parsnip on their menu and I also made something with parsnip several times now, like this delicious salad back in September.
The taste of parsnip is somewhat like carrots, a little bit sweet. But unlike carrots, they have a bit more “potato” structure, so you can use them mashed, or make crisps from it.
This parsnip soup is super easy to make, you just need to roast the veggies and puree them afterwards. The result is a creamy soup, which is a perfect starter or lunch. To make the soup more filling, I added some lentils the next day, when I ate the leftovers for lunch.
- 3 parsnips
- 1 red union
- Chives, to taste
- 0.5 l vegetable stock (from tablet)
- 1 slice of brown bread
- 1 tbsp Italian herbs
- A small piece Parmesan cheese
- Olive oil
Pre-heat the oven at 200C.
Chop the union and parsnips in cubes (no need to peel the parsnip). Sprinkle with olive oil and salt and roast the vegetables in the oven, until the parsnip looks golden on the edges (about 10 minutes).
Put the vegetables in a pan together with the vegetable stock and half of the Italian herbs. Puree to a smooth soup.
Meanwhile, toast the bread and cut into small pieces. Heat some olive oil in a pan and fry the bread croutons together with some salt and Italian herbs.
Serve the soup with the croutons and Parmesan cheese shreds.
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