Jamie Oliver Parsnip Soup Food

SPICY PARSNIP SOUP

Spicy parsnip soup image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Provided by Jamie Oliver

Categories Starters Vegetables Dinner Party Gorgeous Winter Soups Christmas British Leftovers

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread,, to serve
optional: extra virgin olive oil

Steps:

Peel the onion, garlic and ginger, and roughly chop.
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, Fat 11.3 g fat, SaturatedFat 5.2 g saturated fat, Protein 10.8 g protein, Carbohydrate 40.6 g carbohydrate, Sugar 23.2 g sugar, Sodium 2.91 g salt, Fiber 12.4 g fibre

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS

Jamie Oliver's Roast Potatoes, Parsnips, and Carrots image

Quoted from Jamie Oliver's website: "Have a go at this recipe - it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too."

Provided by SweetPeaNC

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt
black pepper, freshly ground
2 -3 tablespoons olive oil

Steps:

Heat oven to 400°.
Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
Add the olive oil, garlic, and rosemary leaves.
Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
Cook for approximately 40 minutes or until the vegetables become browned and crispy.

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