Put the fresh herbs in a piece of cheese cloth or a tea seeping bag, so that you don’t have small pieces of herbs floating in the soup, use a cotton string (like butcher’s twine) to tie it, leave a long handle, so you can tie it to the outside handle.Boil the kettle of water, and once boiled, dissolve 2 bouillon cubes into about a litre of water.
Smash the garlic and cut into very small pieces. It is ok if the edges get a tiny bit browned To sauté, cover lightly with a bit of butter or pork lard, or olive oil and roast in the oven until they are soft. These will be sautéed and added at the end after the rest has been blended with the immersion blender. Slice the parsnips in long skinny pieces and then dice them into small pieces that will fit nicely in a soup spoon. They can be cut into smaller chunks, about an inch or so to cook faster, eventually, they will be “whizzed up” with the immersion blender. Steaming them removes starch so the soup does not get too thick. Peel the potatoes and let them soak in water a bit so the starch can leach out, dice into smaller pieces to be steamed. Save about half of the leeks to put in at the very end. Slice them across the grain to make semi-circles (like the photo above). Carefully wash the leeks, slice down the middle and make sure to get all the dirt out, especially where the white parts meet the green parts. So delicious! Parsnip sizes vary, so you might have to cut some into quarters and then again to make all of the pieces somewhat similar in length and size. When you roast them, the thicker sections get soft and brown and the thinner ends caramelize. How you cut parsnips is a personal preference. You can cut parsnips several ways for roasting. Trimmed and quartered cut parsnips ready to cook While trimming the parsnips you may notice a nice fresh smell, like parsley or fennel. Trim off the tops and some of the tips if necessary. Personally, I like the rustic look of parsnips that haven’t been peeled and so I always opt to buy unwaxed parsnips. If they haven’t been coated in wax, peeling is optional. If the parsnips you are roasting have a wax coating, you will also need to peel them. Parsnips ready to cut and trim for roastingīefore cooking parsnips, you need to wash them thoroughly. Parsnips that are sold loose in bins at the store are sometimes coated in wax to retain moisture and keep them fresher for longer. 
Other stores sell parsnips in a bag, usually 1 pound bags. Some grocery stores sell loose parsnips in a bin. The season for buying and cooking parsnips, is fall through early spring. You can find parsnips in almost every grocery store. Even though parsnips look like their root vegetable cousin the carrot, they taste quite different and are starchier in texture. Roasting the parsnips until they are brown and caramelized brings out the subtle sweetness and tastes of fennel or a licorice like flavor with hint of cinnamon. The best way to cook parsnips is to roast them with olive oil and add a bit of salt and pepper to taste. Parsnips are such a simple, yet overlooked vegetable. This recipe is so easy, it’s really just a guide. Sometimes a recipe doesn’t have to be overly complicated to impress. I like talking about food, so I thoroughly enjoyed the topic!
#Peeling parsnips how to
In a good way though, because they thought the parsnips were so delicious! Much of our discussion over lunch then turned into one about parsnips and how to cook them. I have to admit, everyone went a bit crazy. The other day I had family over for lunch and served some parsnips as one of the side dishes.
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