It’s funny how people have this thing about parsnips, like it’s one of the world’s most unrecognized (and despised) root vegetables, yet when you mention a recipe with parsnips people say oh! I love parsnips! I figured I’d best get this recipe in before the imminent onslaught of butter, sugar and mincemeat.
This was my contribution (along with all of the photos!) to the latest Soup Sisters Cookbook, this one geared toward families and getting your kids into the kitchen. Soup is, after all, the ultimate starting point for the beginner cook – measurements don’t need to be precise, and you can play around with ingredients that are in season or whatever you happen to have in your fridge, and if veggies were wrinkly going in, no one will know. I’m a particular fan of soups you can purée and sip at your desk or take in your insulated to-go cup when you’ve had altogether too much coffee. And you’ll feel like you’re winning at this grown-up thing when you’re driving around with sippable parsnips in the cup holder of your car.
I don’t have any more photos of this one, but I’m not convinced pictures of peeled, chopped parsnips would do much to inspire you to make this soup anyway. If you’re not quite sure which ones parsnips are, they look like large white carrots, tapered a little more aggressively (see blurry background photo, above). They’re sweet and nutty and are fantastic in soup with sweet-tart apples or pears, make delicious oven fries, and I particularly like them in a big batch of roasted veggies, along with sweet potatoes and rutabaga. Yes, I am officially a grown-up.