ROASTED PARSNIP AND PARMESAN SOUP
From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup
Provided by lindseylcw
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12
ROASTED PARSNIP SOUP
Steps:
- The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.;
- Position rack in lower third of oven; preheat to 450degreesF.
- Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
- Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
- Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.
- NUTRITION INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium. Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat
- TIP: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
ROAST PARMESAN PARSNIPS
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Provided by Good Food team
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
- Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
HONEY-ROAST PARSNIP SOUP
Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups
Provided by Esther Clark
Categories Lunch, Starter
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
- Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.
Nutrition Facts : Calories 575 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 16 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
PARSNIP & PARMESAN SOUP
Make and share this Parsnip & Parmesan Soup recipe from Food.com.
Provided by Peester
Categories Vegetable
Time 11h
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to gas mark 6.
- Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
- Drain and put back into saucepan.
- Add 25g of parmesan and stir well covering the parsnips.
- Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
- Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
- Bake for about 45 mins turning regularly.
- Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
- Stir in the flour and cook for 1 minute.
- Add the stock stirring constantly. Bring to the boil.
- Add the parsnips to the soup and simmer for 10 minutes with a lid on.
- Add the remaining parmesan. (You can always add more if you want to afterwards).
- Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.
Nutrition Facts : Calories 300.2, Fat 19.4, SaturatedFat 8.8, Cholesterol 38.1, Sodium 1041.3, Carbohydrate 21.2, Fiber 4.8, Sugar 6.2, Protein 11.1
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Cuisine British RecipesCategory Courgette RecipesServings 6Calories 374 per serving
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- Put the parsnips into a roasting tin and toss with the olive oil. Arrange flat-side up and sprinkle with a little of the cheese. Roast for 30-35 minutes, until light golden. Remove and cut into chunky pieces.
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- Shortly before you’re ready to serve, return the soup to a pan and bring back to a gentle simmer for 5 minutes or until hot, then stir in the double cream, the rest of the cheese and season to taste.
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