I didn’t eat parsnips as a kid. My family never cooked them, I never saw them on restaurant menus and honestly, I don’t think I really even knew what they were. Then a few years ago I was testing recipes for a magazine and was lucky enough to land the responsibility of making seared scallops over parsnip purée with roasted Brussels sprouts in my tiny apartment kitchen at home. I mark the testing of that recipe as the period where my love affair with parsnips began.
In case you’re in the same predicament I was in a while back, parsnips are root vegetables that belong to, believe it or not, the parsley family. They look like big, white carrots and have a distinctly sweet, grassy flavor. Much like carrots and other root vegetables, parsnips love to be roasted, boiled, mashed and puréed into all sort of delicious preparations.
This Roasted Parsnip and Apple Soup from Heather of The Flourishing Foodie is a perfect example of just that. She first roasts the parsnips to coax out their buttery sweetness, and then adds them to a pot of sautéed onions in butter along with apples, potatoes and spices. After all the ingredients soften in their warm bath of broth, the soup gets pureed and enriched with a glug of heavy cream.
For contrast, Heather uses cubes of toasted crusty bread, fresh basil and parmesan as garnishes for this luxuriously creamy, naturally-sweet soup.
With its rich flavor and abundance of fall ingredients, this parsnip soup is the perfect accompaniment to everything else on your Thanksgiving table. Visit The Flourishing Foodie today for more unique, simple and delicious recipe ideas. Happy Holidays!
Roasted Parsnip and Apple Soup
It's amazing what these knobby white roots can turn into.
Good, crusty bread gives this creamy soup an added crunch.