Category Archives: parsnips

Parnsip and butternut squash soup

I had a craving for soup over New Years, and for some reason a squash apple soup was on my mind. However, I did have parsnips available, so I thought “Why not make a squash and parsnip soup?”

Here is the result.

Ingredients:
1 tablespoon of oil of your choice (I used coconut)
1/4 cup chopped onion
8 ounces of parsnips (2 large)
2 medium apples
1 16 oz bag of frozen butternut squash (you could use fresh, I am lazy).
3 cups of vegetable broth
1/4 cup evaporated skim milk.
salt and pepper

In a large saucepan, heat the oil and add the onions and a pinch of salt. Keep the heat on medium as you want to sweat the onions, not fry them.

Chop the parnsips and apples (peeled).

Once the onions are translucent (5 to 10 minutes, or as long as it takes to chop the parsnips and apples), add the parsnips.

Cook for 2 or 3 minutes, then add the veggie broth.

Bring to a boil, then simmer for 10 minutes.  This is just to give the parsnips a head start on cooking. After 10 minutes, add the apples and the squash.  I would suggest you use a larger pot…

Bring back to a boil, then reduce heat, cover, and simmer for 20 minutes.  This may vary depending on how small you chopped the parsnips.  When the parsnips are soft, they will be translucent.  Not sure if you can see this or not.

Now time to put the spurs to it!

You can either batch process this in a blender or food processor if you don’t have an immersion blender.

After the soup is smooth, add in the evaporated skim milk.

This just adds the illusion of heavy cream.  Rewarm if necessary.  Add salt and pepper to taste and serve!

Good with crumbled crackers on top – or I bet a drizzle of maple syrup would be awesome!  This soup has a really full parsnip flavor to it, which is sort of like a carrot.  Tasty.

Makes 6 cups of soup.

Calories per cup: 139.1
Total Fat 2.4
Total Carbohydrate 24.3
Dietary Fiber 3.3
Protein 2.7

The Great Veggie Experiment: Parsnips!

At the farmer’s market, we purchased some parsnips.  They look kind of like carrots, only more pale.  Actually, they are related to carrots, so that makes sense.  It is considered a winter vegetable because it actually needs to have some frost temperatures to fully develop the roots.  So it’s season is winter time and early spring.

Parsnips are often substituted for potatoes when they aren’t available.

Parsnips are rich in potassium and fiber!  Our first attempt at cooking was just simple pan sauteeing in coconut oil.  I was really pleased at how tasty the parsnips are!  They have a texture like a really firm potato and taste kind of like carrot, but not as sweet.  I also noted both times we cooked these that they caramelize really easily (ie burn).

We made this recipe last night:

Maple glazed parsnips:

  • 2 cups of chopped parsnips (2 or 3 medium size ones)
  • 1 tablespoon of maple syrup
  • 1.5 teaspoons of butter
  • 2 tablespoons chopped walnuts or pecans

You can either roast the parsnips in a 400 degree oven on a sprayed cookie sheet for 20-30 minutes, or you can pan saute with cooking spray.  Either way will do to cook the parsnips.

In a small fry pan, toast the walnuts until golden brown.  Add the butter and the maple syrup and stir to combine.  Mix with the parsnips and serve.  Serves 2 to 3.  Easy and really tasty!

GVE = success this time!  I am keeping parsnips in the rotation.