By admin | January 23, 2012

BY JOANNE BRUNO

Let’s not judge our root vegetables by their beta carotene levels, okay?  I know it’s so tempting to just not give parsnip a second look because they’re all…anemic…and just too…white.  But underneath that pale exterior, there’s a sweet nutty delicious root just waiting to be eaten.

While you can certainly simply roast parsnips with a hint of olive oil, salt and pepper, as you would just about any root vegetable, I love it pureed into soups.  This soup in particular pairs parsnips with carrots, sun-dried tomatoes, oregano and basil, giving it a bit of Italian flair.  Topped with a drizzle of balsamic vinegar and a sprinkle of parmesan cheese, it is anything but anemic, whether we’re talking flavor or complexion.

Creamy Carrot and Parsnip Soup Recipe

Serves 4, adapted from Vegetarian Times January 2012

Ingredients:
1 tbsp olive oil
4 parsnips, peeled and cut into 1/2-inch pieces
5 carrots, cut into 1/2-inch pieces
1 large onion, diced
6 cups vegetable broth, divided
3/4 cup packed sun-dried tomatoes (not in oil), roughly chopped
2 1/4 tsp chopped fresh oregano
1 1/2 tsp chopped fresh basil
salt and pepper, to taste
balsamic vinegar and parmesan cheese, to taste

Method:

  1. Heat oil in pot over medium-high heat. Add parsnips, carrots and onion.  Cook 5 minutes, stirring occasionally.
  2. Add 3/4 cup broth. Cook 10 minutes, covered, until broth is evaporated.  Add remaining broth, sun-dried tomatoes, oregano and basil.  Cover and bring to a brisk boil.  Remove from the heat.  Puree soup in blender or food processor or with an immersion blender until smooth.
  3. Season with salt and pepper.  Ladle soup into bowls. Drizzle lightly with balsamic vinegar and sprinkle with parmesan cheese.

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others. 

Photos: Joanne Bruno

For more of Joanne’s recipes, follow me on Twitter (@Marcus Cooks)

Directions

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