April 29, 2010

P is for Parsnip

My personal productivity was plentiful so I penned the process of preparing the plethora of parsnips n' produce puree and posted pronto. Peeps, I'd be pleased as punch if you provide pointers on possible prospects for planned parsnips in potential packs of produce.

Curried-Apple, Parsnip Soup 

3 parsnips
3 cups water
2 cups chicken broth

1/2 large red pepper
2 cloves garlic
3 large Granny Smith apples, fresh
1 cup red lentils
1 tbsp salted butter
1/2 tsp salt or to taste
1 1/2 tbsp curry powder
pinch of red pepper flakes or red pepper sauce to taste
I added a splash of apple juice just cuz.

Wash and cut apples, parsnips and red pepper into rough pieces and put in slow cooker, leaving skins on all veggies.
Combine all recipe ingredients in slow cooker with water (omit or add some water depending on volume of ingredients in pot).
Cook on high until all ingredients are soft-about 2 - 3 hours.
Then, using a hand blender or blender and puree all ingredients in cooker until smooth.
Continue cooking on low until all flavors have combined and you're ready to eat!
Easy as pie and better for you.
Makes about 6-8 servings.


Calories: 162.2; Total Fat: 2.7g; Dietary Fiber: 7.4g; Protein: 4.7g


Anonymous said...

This was a delicious treat! When Christy shared this recipe I was very excited because I just so happened to have everything on hand! I followed the recipe as closely as I could, but couldn't help but make my own substitutions. (I am incapable of following a recipe to a T. It's in my blood to use this instead of that, or do this instead of that.)

However, following the basic spirit of the recipe, I was infact pleased as punch with the results.

Christy Z said...

I am so glad you liked it, Anon :).

But now you piqued my curiosity (see that, I had to throw in another p word)... what did you put in for your own substitutions?

Anonymous said...

what else to do with parsnips......or veggies disguised at french fries for my no veggie kid....I cut them into somewhat thin sticks, microwave for 5 minutes between paper towels to cook some and remove some moisture then toss with olive oil and salt and bake at 400ish till then brown slighly and french fryish

Delane said...

parsnips kinda scare me..they are carrot with color and the same flavor. One of the few few veggies I don't like..but will eat them 100x's over asparagus!