Mashed carrot and parsnips
- 8 ounces carrots, peeled, cut into 1/4 slices
- 12 ounces parsnips, peeled and cut into 1/4 slices
- 2 tablespoons butter or 2 tablespoons margarine
- 4 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
Boil the parsnips separately in lightly salted water until soft and drain. (Or boil together; I'm sure it will be fine.)
Marsh or puree them together.
Add the butter (less or more as you wish).
Season and sprinkle with the parsley. Serve.
Roasted parsnip soup
- 2 pound(s) (small) parsnips, trimmed, peeled, and cut into 2-inch pieces
- 1/4 cup(s) extra-virgin olive oil
- 1 1/2 teaspoon(s) kosher salt
- 2/3 teaspoon(s) fresh-ground pepper
- 1 medium Spanish onion, peeled and cut into small pieces
- 1 stalk(s) celery, cut into small pieces
- 1 bay leaf
- 1 1/2 quart(s) reduced-sodium vegetable broth, or homemade
Heat the oven to 350 degrees F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork -- about 60 minutes. Trim away any burned areas and set aside.
Heat the remaining olive oil in a large pot over medium-high heat until hot but not smoking. Add the onion, celery, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened -- about 5 minutes. Stir in the parsnips, bay leaf, and broth, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer until the parsnips fall apart easily -- about 30 minutes. Remove the bay leaf.
Puree the mixture in a blender, in 2-cup batches, until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through (use milk or water if a thinner consistency is desired, adjust seasoning accordingly). Soup may be cooled and stored refrigerated for up to 3 days or frozen for up to 1 month.