Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, creamy roasted parsnip & potato soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Stir in the onion and celery. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Parsnip purée is a dish prepared by blending cooked parsnips with milk or cream, salt, and butter until it reaches a smooth consistency. If you've guessed that parsnips are related to carrots, you are correct!
Creamy roasted parsnip & potato soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Creamy roasted parsnip & potato soup is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Prepare large sweet onion, chopped
- Make ready (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Prepare tbsp ground cumin
- Take tbsp salt
- Prepare about 6 small parsnips, washed and chopped
- Get (4) cups chopped red potatoes, about 3 large potatoes
- Get (4) cups veggie stock, about one litre
- Take (1/2) cup cashews
- Take add cups water for the desirable fluidity
- Prepare tbsp salt, or to taste
- Take tbsp apple cider vinegar or lemon juice
- Get Fresh pepper, parsley & minced red pepper to garnish
Creamy Garlic Roasted Parsnip Puree A nice twist on traditional mashed potatoes, parsnip puree has a smooth and creamy consistency that pairs so well with slow-cooked meats such as lamb shanks or roast chicken. The parsnip is a root vegetable that is closely related to the carrot, although more of a cream color than an orange color. Though they look like a carrot, they do not taste like one-although they are somewhat sweet like a carrot especially after being roasted. Roasting brings out the natural sugar and caramelizes them.
Steps to make Creamy roasted parsnip & potato soup:
- Start by heating the oven to 400 degrees.
- Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
- Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
- Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
- While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
- Heat to a gentle boil and cook gently until the potatoes are done.
Though they look like a carrot, they do not taste like one-although they are somewhat sweet like a carrot especially after being roasted. Roasting brings out the natural sugar and caramelizes them. Arrange parsnips in one layer onto a baking sheet — or use two baking sheets. Add roasted parsnips to a food processor (or use a food mill) with water/stock, cream and nutmeg. On a large rimmed baking sheet, toss the parsnips, shallot, and garlic with the oil; season with salt and pepper.
So that’s going to wrap it up with this exceptional food creamy roasted parsnip & potato soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
