ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Total Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Peel the onion, garlic and ginger, and roughly chop.
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
- Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
- Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
- Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre
PORK & PARSNIP TRAYBAKE RECIPE | BBC GOOD FOOD
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
Provided by Good Food team
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned – turn on their sides to brown any fat.
- Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.
Nutrition Facts : Calories 574 calories, FatContent 29 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 9 grams fiber, ProteinContent 47 grams protein, SodiumContent 0.7 milligram of sodium
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Total Time 1 hours 35 minutes
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Calories 525 calories per serving
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SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 428 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
- Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
- Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
- Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
- Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
- Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
- Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
- Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
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Total Time 30 minutes
Category Quick and Easy
Calories 159 calories per serving
- Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.
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Reviews 5
Total Time 50 minutes
Category Lunch
Calories 113 calories per serving
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
PARSNIP PUREE RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Side Dish
In a medium-sized saucepan, add the parsnips, garlic, milk and butter. Bring to a simmer and cook for 25 minutes.
Season well, puree in a food processor and serve on the table in a warmed bowl.
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Reviews 4
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