Parsnips

Hi everyone,

This week’s bags all have the first of this season’s Parsnips which for me always mean autumn. A member of the Carrot family, they are sweet with a lovely earthiness and work really well with Butter, Garlic, Parsley, Potatoes, Honey, Curry, Cinnamon and Nutmeg. They can be boiled, pureed, mashed and deep-fried but I think roasting really brings up their lovely flavour.

Roasted Parsnips

Peel and cut them into even-sized chunks then heat some Olive Oil in a roasting tin then toss the Parsnips in and roast for about 45 minutes.

For a quick warming supper that you can put together in minutes this week’s soup recipe is just the thing……….

Moroccan Style Soup with Parsnips, Chickpeas and Harissa served with Garlic Scented toasted Breadcrumbs

You’ll need:

1 Medium Onion

Olive Oil

2 Medium Carrots

2 Medium Parsnips

2 Bay leaves

5 Cloves Garlic

1 Teaspoon Cumin Seeds

2L Vegetables (Marigold as always unless you make your own)

1 Tin Chickpeas

Harrissa – this is a thick spicy Moroccan paste you get in Middle Eastern shops and good delis but if you can’t get hold of it just use Chili.

Begin by chopping the Onion then throw it into a pot with a generous dash of Olive Oil. Sauté over a lowish heat and get on with dicing the Carrots and Parsnips. Throw these into the pot along with the Bay Leaves. Add a little more Olive Oil if you think things might burn and cook for about 5 minutes then add the  Garlic (chopped) and 1 Teaspoon of Cumin Seeds. Cook everything for another 5 minutes stirring well to make sure nothing burns. Add stock, the tin of Chickpeas (rinsed and drained), 2 Teaspoons of Harissa Paste and 1 Teaspoon Salt. Bring to the boil then cover and cook over a low heat for 30 minutes then serve with plenty of crusty bread.

 

Just before you serve prepare the garlic breadcrumbs – fry a clove of Garlic in some Olive Oil over a low heat for a couple of minutes, remove the Garlic and add a handful of Breadcrumbs and toast until golden brown over a low heat. Sprinkle on top of the soup and serve

 

Variations: Most veg works in this kind of soup, those of you with Mediterranean selections this week could throw in some diced Red Pepper and fresh or tinned Tomatoes would be great as well. Some fresh Parsley or Coriander would be lovely on top too.

 

If like us you’re celebrating the election results try my recipe for Parsnip Rosti topped with Mushrooms in Cider Cream which is on this blog (go to the bottom and search for Rosti or Parsnips to find it). It’s very special and really quite easy to put together. 

 

Market Watch

Cooking Apples are now in season as are Quinces both of which make fantastic crumbles. I’ll have them next week so just let us know if you’d like some.

 

Hope you enjoy the recipe,

Have a great weekend,

Sarah