Curried Parsnip Mash Food

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MASHED PARSNIPS



Mashed Parsnips image

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Provided by Amy Westerman

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 7

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

Steps:

  • Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  • Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g

CURRIED CARROT & PARSNIP SOUP



Curried Carrot & Parsnip Soup image

Our new favourite soup. Great on a cold wintery day, I serve it with biscuits. An adaptation of a recipe in the newspaper.

Provided by Gumboot Gourmet

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups carrots, chopped
1 1/2 cups parsnips, chopped
1 small onion, chopped
2 tablespoons flour
3 teaspoons curry powder
3 cups stock (chicken or vegetable)
salt (optional)
pepper (optional)
yogurt (optional) or sour cream (optional)

Steps:

  • Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
  • Add carrots & saute for a few more minutes.
  • Add flour & curry powder, stir till mixed well, cook for 2 minutes.
  • Slowly add stock, stirring constantly till all stock is added.
  • Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
  • For rustic soup, just mash.
  • For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
  • Season with salt & pepper if desired.
  • Top with a teaspoonful of plain yogurt or sour cream if desired.

Nutrition Facts : Calories 138.5, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 65.1, Carbohydrate 19.1, Fiber 4.7, Sugar 5.5, Protein 1.9

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)



Curried Parsnip Soup (From Good Housekeeping) image

This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.

Provided by K8tee

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 ounces butter
1 onion, peeled & sliced
1 1/2 lbs parsnips, peeled, cored & finely diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 pints chicken stock or 2 pints vegetable stock
salt & pepper
5 fluid ounces single cream or 5 fluid ounces creme fraiche
paprika, to garnish

Steps:

  • Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
  • Stir in the curry powder and cumin and cook for a further 2 minutes.
  • Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
  • Allow to cool slightly, then puree in a blender or food processor until smooth.
  • Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4

CURRIED PARSNIP SOUP



Curried Parsnip Soup image

"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk

Steps:

  • 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.

Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED PARSNIP SOUP



Curried Parsnip Soup image

Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 lb parsnip, peeled, sliced
1 cup chopped onion
1 garlic clove, chopped
1 tablespoon all-purpose flour
2 teaspoons curry powder
4 cups chicken broth (or vegetable broth)
1/2 cup whipping cream
salt and pepper
chopped fresh chives or green onion

Steps:

  • Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
  • Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
  • Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
  • Ladle into bowls, garnish with chives or green onions and serve.

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