I needed to dig over the space, so an obscene quantity of parsnips had to come out. About 1/3 of these went straight on the compost heap, as they were too thin to do anything useful with (must sow more thinly this year).
But I couldn't bring myself to throw away the remainder, which I washed off with the hose, topped and tailed and brought to the kitchen to decide what to do with them.
|Aunt Bessie? Eat my shorts.|
Spicy Parsnip Soup
6 parsnips, peeled and chopped
1 large onion
2 cloves garlic
1tsp garam masala
1tsp dried chilli flakes
butter for frying
1 pint stock
1/2 pint milk (or cream)
1. Sweat the onions and garlic in the butter, garam masala and chilli until golden.
2. Add the parsnips and fry gently to coat in the spicy oil.
3. Add stock, milk and seasoning and simmer for 20 minutes until parsnips are soft.
4. Whizz up with a blender and nom it down. You can add corriander if you are so inclined.