PARSNIP ROOTS RECIPES

Name: Moroccan roasted vegetable soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Cuisine: Moroccan
Ingredients: 1 red onion, cut into 8 wedges; 300g carrot, cut into 2cm chunks; 300g parsnip, cut into 2cm chunks; 300g peeled butternut squash, cut into 2cm chunks; 1 small potato, cut into 2cm chunks; 2 garlic cloves; 1 tbsp ras el hanout; 1 ½ tbsp olive oil; 1.3l hot vegetable stock; 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD

Moroccan roasted vegetable soup recipe | BBC Good Food image

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Provided by Good Food team

Categories Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 10

Ingredients

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

PARSNIP ROSTI RECIPE - BBC FOOD

Parsnip rosti recipe - BBC Food image

This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes.

Provided by Matt Tebbutt

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

300g/10½oz parsnips, grated
300g/10½oz sweet potatoes, grated
pinch dried chilli flakes
1 small bunch fresh coriander, leaves reserved, stalks finely chopped
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground cumin
1 tsp black onion seeds
1–2 tbsp plain flour
1 medium free-range egg, beaten
4 tbsp olive oil
150g/5½oz Greek-style yoghurt
harissa paste, to taste

Steps:

Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds.
Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve.
Mix the yoghurt and harissa in a small bowl.
To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top.

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PARSNIP SOUP RECIPE - BBC FOOD

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon. For this recipe you will need a blender. Each serving provides 566 kcal, 11g protein, 37g carbohydrate (of which 10g sugars), 39g fat (of which 21g saturates), 8g fibre and 1.5g salt.
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Calories 566kcal per serving

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