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 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