parsnips anyone?

The rapid onset of warmer weather has meant I've got some changes to make in the vege garden - first thing - all the remaining parsnips have to lifted right away... and just look at the size of some of them!




you'd think that a parsnip this big would be a hard and horrible creature - but no - this monster was soft and lovely from end to end - but what to do with such a HUGE specimen (there's only so much baked parsnip one can eat in a single meal....)

when faced with a parsnip deluge - my thoughts turn to...

SOUP!

and as I think my parsnip soup would make a convert of hardened parsnip avoiders, in the interests of parsnip appreciation I'm going to share it here:

Sams Creek Parsnip Soup (2009 version)

one monster parsnip (or about 6 ordinary sized ones!) - roughly chopped
3 small leeks (or one med. onion) sliced
1 small potato - cut into small pieces
1 litre vegetable stock (you can substitute water for a much milder soup)
1 teaspoon of each: mustard powder, tumeric, middle eastern spices, yellow mustard seeds
half teaspoon of each:mild curry powder, celery salt
salt and pepper to suit
dab of butter/olive oil



1. using a heavy bottomed saucepan - sweat leeks in butter/oil until soft (use a low temperature)
2. add spices and seasonings then parsnips and potato and stir - make sure spices coat the vege mix
3. add vege stock (this should just cover the vege mix - add water if more moisture is required) and bring to the boil
4. reduce heat and simmer until the vege mix is very soft and yielding (approx 40 mins)
5. roughly mash the vege mix - then blend the mixture until smooth




serve with a dab of greek/natural yoghurt or sour cream (serves about 4 hungry bodies)


yummmo!