Parsnip (Pastinaca sativa subsp. sativa) is a real winter vegetable that actually tastes even better once the frost has gone over it. The parsnip was once upon a time about as important to us as the potato is now and it was a frequent sight on all our dinner tables hundreds of years ago. Mashed potato? No, mashed parsnip! Parsnip is therefore a very old vegetable that we really just don’t see often enough on the shelves these days. Parsnip has a more subtle flavour than carrot and can also be eaten raw or cooked. You can use this ‘long-forgotten vegetable’ to make a tasty parsnip soup, you can puree it, or make a nice mashed parsnip and sausage dish. Parsnips are chock-full of vitamins (B, C and E), minerals like iron, potassium, calcium, folic acid, and essential oils.
Parsnip Soup recipe
Quick parsnip soup
500 g. parsnip, peeled and chopped into 1 cm cubes
700 ml chicken stock
150 ml cream
4-5 cm fresh ginger, peeled and finely sliced
1 tablespoon of olive oil
15 g butter
1 large onion, finely chopped
2 cloves of garlic, finely sliced
¼ teaspoon cardamom powder
¼ teaspoon cumin powder
¼ teaspoon cayenne powder
freshly ground black pepper
Heat the pan to half heat with the olive oil and the butter and fry the onion rings for about 10 minutes. Add the garlic, ginger, cardamom, cumin and cayenne pepper and stir thoroughly. Add the chopped parsnip and mix well into the onion/herb mix. Pour the stock over it all and add pepper and salt to taste. Simmer your soup for about 15 minutes, until the parsnip is well cooked.
Allow it all to cool down somewhat then use the (hand) blender on it. Returned to the pan, stir in the cream and heat up again, adding salt or pepper if necessary.