December 4, 2014
Parsnip is definitely not my fav veg as too sweet to my taste. But the other day when my Hubby returned from the supermarket with a bag of veg crisps with parsnip, beetroot and carrot, he temted me to taste it. And even if I liked the carrot and beetroot pieces I definitely wanted to pick more and more parsnip flakes. So I slightly lean to change my point of view and was adding an other chance to this veg. And what could have been fitted better to a winter comfort food then a a creamy soup?
Ingredients:
3 parsnips (350 gr)
50 gr (1.76 oz) unsalted butter
2 shallots
2 garlic cloves
salt
pepper
300 ml ( 1.25 cup) milk
150 ml (0.75 cup) cream
appr 250-350 ml (1-1,5 cup) vegetable stock
for garnish:
1 parsnip
some oil for frying
chilli flakes
some sprigs of flat leaf parsley
- Heat the butter in a pan. Add the finely sliced shallots and sautee for a few minutes.
- Meanwhile peel the parsnips then slice thinly. Add the slices to the butter and stir frequently until turns into brown and caramellised.
- Add the mashed garlic cloves, salt and pepper and add the stock. Cook for a few minutes then pour into the jug of a blender and make a smooth puree on medium for a few minutes.
- Pour the puree back into the pan, add the milk and cream and heat on low. Stir frequently and season to taste.
- Meanwhile peel the parsnip for garnish and slice very thinly. Heat vegetable oil in a frying pan on medium and when hot add the parsnip slices. Fry until brown and crispy. Take out with a spotted spoon and leave on kitchen towel.
- Garnish the soup with parsnip crisps, chilli flakes, and finely sliced flat leaf parsley. Serve warm.
The recipe is adapted from the lovely hungarian blog, here.
