Spicy Roasted Parsnip Soup

This recipe comes from one of our CSA members Karen Thornton.  Served at a family get together, it was raved about! Ingredients 2 tbsp olive oil 1 tsp coriander seeds 1 tsp cumin seed, plus extra to garnish ½ tsp ground turmeric ½ tsp mustard seeds 2 large onion, cut into 8 chunks 3 garlic cloves 675g parsnips, diced can of diced tomatoes 1.2L veal stock (you can use vegetable) 1 tbsp lemon juice

Method 1. Heat oven to 220C. 2. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender. 3. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Photo Credit Heidi Sze from Apples Under My Bed

Hearty Winter Vegetable Stew

Serves 4-6Ingredients 2 Tbs. olive oil 4 shitake mushrooms, cut into quarters 4 small onions, quartered 3 celery stems, roughly chopped into 1cm pieces 4 carrots chopped into 2cm pieces 300 gms potatoes, well scrubbed and cut in to chunks 2 turnips peeled and cut into chunks 1 medium parsnip, peeled and chopped into chunks 1 small cauliflower, cut into florets 2 cloves garlic, crushed Salt and freshly ground black pepper to taste 2 ½ cups rich vegetable stock ½ cup dry red or white wine 1 Tbs. tamari soy sauce a bunch of parsley and thyme, 1 sage leaf, and a 25 cm stem of rosemary…(dry herbs may be substituted)

Method 1. Heat oil in a Dutch oven or other large pot over medium heat. 2.  Cook onions for three minutes.  Add celery, shitakes and carrots for another two minutes. 3. Add all remaining ingredients. Reduce heat to low. Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 hour. 4.  To thicken the sauce, right before vegetables are done, take a large frypan and melt 2 tbsps butter. 5.  Add about ¼ cup of red wine and 2 cloves of garlic crushed and chopped.  Reduce by half. 6. Add approx 3 tbsps of flour. Gently whisk the flour allowing it to brown slightly. 7.  With a ladle, slowly spoon some of the stock into the fry pan, whisking all the time.  Continue adding stock until you have the desired consistency.  Add this back into your stew. 8.  Season with fresh herbs, salt and pepper.  Serve as is or top with mashed potatoes to make a delicious vegetable shepherds pie.

 

Roasted Parsnips, Beetroot and Carrots

Roasted Parsnips, Beetroot and Carrots This recipe is great with parsnips and also wonderful with potatoes.

Ingredients 5 parsnips -  peeled, root ends trimmed, cut into matchsticks 5 carrots - peeled, root ends trimmed, cut into matchsticks 3 medium size beetroot(red or golden or both) - peeled and cut into matchsticks 6 sprigs of fresh thyme, leaves removed 2 tablespoons olive oil Salt Freshly ground white pepper

Method 1. Heat the oven to 375 degrees.  Try to cut all vegetables into matchsticks of even size. 2. On a shallow baking tray, toss the parsnips, carrots and beetroot with the thyme, olive oil, salt and white pepper to taste. 3. Place the tray in the oven and roast, stirring every 10 minutes until vegetables are tender and roasted, about 40 minutes.