Tag: gluten-free

Strawberry Mousse Forever

Strawberry Mousse Forever

The strawberry mousse is one of of those desserts that is so simple, so utterly reliant on the goodness of strawberries that it is either spectacular… or a total let down when made with sub-par strawberries. In which latter case, no doctoring can make it […]

Winter Tomato Soup

As far as I am concerned, I grow tomatoes for winter eating. In fact, this year, I am mostly growing paste tomatoes: Roma, Amish Paste, San Marzano, and Grandma Mary’s Paste Tomatoes in summer? oh, sure, I like a good tomato sandwich as much as […]

Parsnip Soup

Parnip roots

I love parsnip. Don’t you?

I don’t grow parsnips (not that I have not meant too…): mostly it’s because I run out of garden-bed space when I would need to direct-seed it. And parsnip holds on its real estate for a long time as it requires a long growing season — so do I grow parsnips? or do I grow a crop of lettuce? followed by bean? followed again by fall & winter greens? oh, and did I mention voles?

So until I have a special parsnip growing box like Deirdre Armstrong ( who has a “parsnip palace” built out of corrugated metal, hog panels and a few feet of compost), I will buy parsnips. They are fairly easy to find, inexpensive and like carrots, keep well in the fridge. A creamed-colored sturdy and homey root, parsnips look like white carrots (to which they are related). Their natural sweetness makes them a favorite for roasting (chunks roasted by themselves or mixed with other root vegetables) or for cream dishes (slices layered in a potato gratin or mashed with potatoes).

Parsnip particularly shines in soup. I offer here the “rich” version with chicken broth and cream. Water can be used and cream omitted for a leaner (but still flavorful) soup (that then becomes vegetarian or vegan). The soup freezes beautifully, so don’t hesitate to make a big batch.

Parsnip Soup (more…)