Parsnip soup
Like the winter carrot, parsnip can be eaten raw as well as boiled or stewed.
Parsnips can also be fried or made into stew.
Deep-fried parsnip is similar to potato chips.
Among other things, parsnip is used as an ingredient in stew and was part of the stew as eaten at the Leidens ontzet (Leiden Liberation) of 1574.
The parsnip is also often used as a flavor enhancer in soup.
Preparation:
asparagus and the potato
peel and cut into pieces.
Peel garlic and onion and chop finely.
Brown the onion in oil.
Add the parsnip pieces and garlic.
Add the potato pieces.
Add the vegetable stock.
Cook until everything is tender and blend.
Season with salt, pepper and cumin powder.
Delicious with cubed feta and toasted pine nuts.
Enjoy!
Ingredients:
- 2 cloves of garlic
- 1 large potato
- 5 parsnips
- 3 onions
- 3 liters of vegetable stock (water and 4 bouillon cubes)
- 2 tablespoons of olive oil
- Salt, pepper
- Possibly cumin powder