CURRIED LENTIL, PARSNIP & APPLE SOUP RECIPE | BBC GOOD FOOD
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
PARSNIP GNOCCHI RECIPE | BBC GOOD FOOD
Take parsnips to another level by turning them into gnocchi with a crunchy walnut crumb. This moreish dish is vegan, healthy and delicious
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Total Time 1 hours 35 minutes
Prep Time 40 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined and holding together as a dough.
- Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.
- In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 525 calories, FatContent 22 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 11 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium
More about "recipes for parsnip recipes"
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 10 minutes
Calories 169 per serving
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
CURRIED PARSNIP SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
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.
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