The flavour of parsnip represents for me autumn, earthy and sweet at the same time. It is also a very versatile vegetable: delicious as a soup, as puree with a nice piece of meat, as french fries or roasted. This recipe is very simple and has very few ingredients and that’s for a good reason: parsnip is already very flavoursome, it doesn’t need much additions. A bit of garam masala and you’re done.
For 4 persons
- 500 gr parsnip
- 1 onion
- 1,5 teaspoon garam masala
- 500 ml vegetables stock
- 250 ml cream
- Ground dried chili pepper for garnish
- Peel and cut the parsnip into small pieces.
- Peel and chop the onion. Heat a bit of oil in a pan and fry the onion on low heat until soft and translucent.
- Add the garam masala, increase the heat and fry until fragrant.
- Add the parsnip and mix well.
- Pour the stock and bring to a boil. Reduce the heat and cook until the parsnip is soft, about 30 minutes.
- Add the cream and puree the soup. Add a bit of salt if needed.
- Serve in bowls with a sprinkle of dried chili.