Creamy Roasted Parsnip Soup
This soup is all about seasonal flavors, wintery, thick and filling. It starts by roasting the veggies to get the most flavor out of the root.
Ingredient: Parsnips
Parsnips– (root vegetable)
- Description
Parsnips are the same size and shape as carrots, but have a totally different flavor. They look like a white carrot with a creamy texture and sweet flavor. They have a woody core, the larger the parsnip, the tougher the core will be.
- Preparation
Parsnips can be roasted, pureed, boiled, steamed, or mashed. They can be used in recipes that call for carrots.
- Storage
For those storing the beets, carrots and parsnips, Farmer Jamie reminds us that a good way to preserve your root veggies is to give them a good rinse and pat dry when you get them home. Toss them in a ziploc bag in the fridge, and this will help to avoid the wilty wobbly veggies. Separate greens from the veggies right away too (such as with the radishes). If the bite of a radish is too much, you can cut them and leave them soaking in water in the fridge for a few days, and this will reduce the bite while keeping the veggies crisp.
These roots store for longer periods in a root cellar. Click on “Carrots” to see homemade root cellar options.
- Nutrition
Vitamin C and K, folate, potassium, fiber
Roast em up with other root veggies, drizzle with melted butter and maple syrup!
