Archive for the ‘Parsnip’ Category

Parsnip & Apple Soup

Saturday, November 28th, 2009

Parsnips

tbsp olive oil
1 leek
1 large parsnip (or two small ones)
1 eating apple
1 veg stock cube
1 ltr water
1/2 lemon to taste
salt to taste

Trim the leek, then halve and finely chop.  Peel and dice the parsnip, discard any hard, woody central bits if its a big one.  Wash the apple, cut off the ‘cheeks’ around the core and dice (no need to peel it).

Gently fry the leek in the oil, then add the parsnip, apple and stock.  Simmer for around 40 mins until the parsnip is really soft.  Liquidise.  Season with a squirt of lemon juice and salt.  Stir and taste.  Adjust as necessary.

This is a very light soup, slightly sweet sour and the texture of apple mousse.  It makes a great starter or light lunch and works well with bread and salty butter.

Organic Box 25th November 2009

Wednesday, November 25th, 2009

fruit: bananas, gala apples, kiwis, oranges, tiny conference pears
veg: Nicola potatoes, butternut squash, spinach, broccoli, onions, carrots, parsnips, lettuce, garlic, lettuce, hackney salad

It was very cold out collecting the bags tonight, so its lovely to see all the bright colours coming out of them.  The bunched carrots look delicious, so I will definitely keep them to eat raw in a salad, maybe teamed with potato and garlic gratin.  The small lettuces will be perfect for a salad paysanne which in our household is basically crispy bacon, hard cheese, spring onions, lettuce, garlic croutons, vinaigrette and a poached egg perched on top.

I’m going to do a big stew with the squash, parsnips, onions, potatoes and some braising steak (a few cloves, juniper berries and a bayleaf, not forgetting the bottle of Guinness).  I may even add dumplings!  The spinach is destined for saag aloo this week, if the toddler doesn’t insist on spinach and ricotta pasta

Which just leaves me with one conundrum: what to do with those tiny pears?  If you have any ideas… do let me know!