BY JOANNE BRUNO
Let’s not judge our root vegetables by their beta carotene levels, okay? I know it’s so tempting to just not give parsnip a second look because they’re all…anemic…and just too…white. But underneath that pale exterior, there’s a sweet nutty delicious root just waiting to be eaten.
While you can certainly simply roast parsnips with a hint of olive oil, salt and pepper, as you would just about any root vegetable, I love it pureed into soups. This soup in particular pairs parsnips with carrots, sun-dried tomatoes, oregano and basil, giving it a bit of Italian flair. Topped with a drizzle of balsamic vinegar and a sprinkle of parmesan cheese, it is anything but anemic, whether we’re talking flavor or complexion.
Serves 4, adapted from Vegetarian Times January 2012
Photos: Joanne Bruno
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1 tbsp olive oil
4 parsnips, peeled and cut into 1/2-inch pieces
5 carrots, cut into 1/2-inch pieces
1 large onion, diced
6 cups vegetable broth, divided
3/4 cup packed sun-dried tomatoes (not in oil), roughly chopped
2 1/4 tsp chopped fresh oregano
1 1/2 tsp chopped fresh basil
salt and pepper, to taste
balsamic vinegar and parmesan cheese, to taste
- Heat oil in pot over medium-high heat. Add parsnips, carrots and onion. Cook 5 minutes, stirring occasionally.
- Add 3/4 cup broth. Cook 10 minutes, covered, until broth is evaporated. Add remaining broth, sun-dried tomatoes, oregano and basil. Cover and bring to a brisk boil. Remove from the heat. Puree soup in blender or food processor or with an immersion blender until smooth.
- Season with salt and pepper. Ladle soup into bowls. Drizzle lightly with balsamic vinegar and sprinkle with parmesan cheese.