I have just come across some locally grown parsnips so thought of promoting them since we may not be as familiar with this lovely vegetable so much. The parsnip is like a white carrot or a sweet potato in the shape of a carrot and is a sweet root vegetable. They can be boiled, braised, pan roasted, pureed, candied or made into lovely soups. I got some from my green grocer which have been locally grown and were selling at €2 per kilo.

Nutritional value per 100g: 49 kcal; 1.7g protein; no fat; 11.3g carbohydrates; 55mg calcium; 15mg Vitamin C.

One can make healthy hearty soups with parsnips and root vegetables. Below is my favourite recipe adapted from The Soup Bible.

Spiced parsnip soup

Serves 4 - 6

1 tablespoon olive oil
1 chopped onion
675g parsnips, diced
1 tsp ground coriander
half tsp ground cumin
half tsp ground tumeric
quarter tsp chilli powder
1.2 litres vegetable stock made from boiling vegetables
150ml skimmed milk
1 tbsp sunflower oil
1 garlic clove cut into strips (lengthwise)
2 tsp yellow mustard seed
ssalt and freshly ground black pepper

Method

Heat the oil and then fry the onion and parsnips gently for about 3 minutes. Stir all the time as I have reduced the amount of fat drastically. 
Stir in the spices and cook for 1 more minute.
Add the stock, season with salt and pepper and bring to boil.
Reduce the heat, cover and simmer for about 45 minutes, until the parsnips are tender.
Cool slightly, then puree in a blender until smooth.
Return the soup to the pan, add the skimmed milk and heat through gently over low heat.
Heat the sunflower oil in a small pan and add the garlic julienne strips and the yellow mustard seeds and fry quickly until the garlic begins to brown and the mustard seeds start to pop and splutter. Remove from heat.
Ladle the soup into warmed bowls and pur a little of the garlic mixture over each bowl.
Serve immediately.

Karen
26/12/09