About Parsnips
Posted
Thu, 11/04/04
My father loves parsnips, so whenever I see a recipe containing the root I try to pass it on to him. The other day I received a special cookbook from Bon Appétit (free for buying a gift subscription for my parents and my husband's niece), and the collection included the following parsnip-based dish:
Parsnip & Apple Soup
3 TBS butter
Melt butter in a heavy large pot over medium heat. Add leeks, parsnips and apples. Cover; cook until vegetables begin to soften, stirring often, about twenty minutes. Add four cups of water. Bring to a boil; reduce heat to medium. Simmer uncovered until vegetables are very tender, about twenty minutes. Cool slightly. Working in batches, puree vegetable mixture with milk in a blender until smooth, thinning soup with more water if desired. Return soup to pot; season with sugar, salt and black pepper. (Can be made one day ahead: Cool slightly; refrigerate uncovered until cold, then cover and keep refrigerated). Cut enough reserved green parts of the leeks into matchstick-size strips to measure one cup. Cook in medium saucepan of boiling water until tender, about ten minutes. Drain. Bring soup to a simmer. Ladle into bowls. Garnish with leek strips and serve.
Hmmm, the dish actually sounds quite good . . .
Tags: Food Magazines;
Soups & Stews
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