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Posts Tagged ‘Parsnips’

This was something I had made with the intention of posting it back in January as part of the Dark Days challenge.  The challenge host got exceptionally busy, so the challenge died.  Clearly, I wasn’t going to be keeping up with it anyway, so while I’ll miss the fun in participating, I also completely understand that life sometimes gets in the way.

But, this soup reminds me of all that I loved about the challenge.  Throwing together a meal of entirely local ingredients is a true challenge, even in this part of the country.  It takes planning and creativity, but it pushes you to cook things you wouldn’t ordinarily.  Like this soup.  Probably not something I would have made if I had my whole pantry and everything in the grocery store available to me.  But, it is absolutely delicious.

It’s relatively simply, hearty, and great for a cold winter’s day.  I topped mine with crumbled bits of Marin Sun Farms pancetta and served it up with a crisp Sonoma rose.  Absolutely delightful.

I took a lot of liberties with the original to work within my local parameters.  It’s a simple recipe and lends itself well to tinkering.

Apple and Parsnip Soup
Inspired by the The Kitchn

3 Granny Smith apples (about 1-1/2 pounds), peeled and cored, and diced into small pieces
1-2 tablespoons olive oil
1 large yellow onion, diced
About 1-1/4 pounds medium parsnips, peeled and cut into 1/2-inch thick rounds
1-2 bay leaves
a few sprigs of thyme, tied
5-6 cups liquid (recipe recommends chicken broth, I just used water and had no problem)
1/4 cup or so of cream or half and half

Heat the oil in a large pot over medium-high heat.  Add the onions and sauté until they start to brown, about 10 minutes.  Add parsnips and sauté for three more minutes. Add the apple pieces and saute for a few more minutes.

Add the broth or water, the bay leaves and thyme and bring to a boil. If you are using water, not broth, add some salt in there before you bring it to a boil – probably a tablespoon or so, maybe a bit less. Reduce heat and simmer until vegetables are very tender, about 25 minutes.

Allow the soup to cool slightly. Fish out the herbs.  Purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth/water by half-cupfuls as desired.  Taste it – if the parsnips are really strong, you might need a dab of honey in there.  Return soup to pot and bring to simmer.  Remove from heat and whisk in the cream.  Season to taste with salt and pepper.

The original recipe recommends serving it with some sauteed, diced apples.  A commenter suggested crushed marcona almonds, which sounds lovely.  But, I have to say, completely perfect with some crumbled fried pancetta on top.

 

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I really love my meat CSA, but one challenge it presents is finding new things to do with all the ground meat.  We get five pounds a month, usually 3 pounds of beef and 2 of something else.  There are only so many burgers and chili that I can possibly eat.  When I picked up my December shipment last week and tried to cram it all in my freezer full of meat, frozen cooking projects, and limoncello, I realized I was really far behind.  So I did an inventory and discovered I had about twelve pounds of ground meat in there, including seven of beef.  Oof.  Time to start using it.

Back in April, I made a Shepherd’s Pie with Spring Vegetables.  It was really good, and I made it a lot over the summer, often adding sweet summer corn into the vegetable mix.  I figured just because peas and carrots were no longer in season, there had to be a way to still make this.  So, I ventured off to the farmers’ market last weekend and basically bought one of everything, chopped it up, and threw it in my Shepherd’s Pie with Winter Vegetables.  And it was to die for.  It might even be better than the spring one, because while fresh peas are pretty delicious, nothing beats mashed sweet potato.

This is a pretty flexible recipe.  Nothing technical about it.  Everything in this is local – the meat is from Marin Sun Farms, the produce from the farmers market, dairy from Clover Stornetta, and the dollop of honey is from some dude in Oakland, who apparently sells his honey at my grocery store.  Who knew?

Shepherd’s Pie with Winter Vegetables

Ingredients
2 pounds ground meat (I used beef)
2 onions, thinly sliced
6 cups diced root vegetables (I used a mix of carrots, parsnip, celery root, and turnip)
lots of mashed sweet potato (I baked about 5 big ones)
2 cups of diced Brussel sprouts
a few tablespoons minced woody herbs, like rosemary, thyme, and sage.

Directions
Bake the sweet potatoes until they are soft.  Mash them up with a good pat of butter, salt and pepper, a splash of cream, and a good dollop of honey.  The honey really made these things, especially since the vegetables had some bitterness in them.

Preheat the oven to 400.

In a big saute pan, heat up some butter or oil over medium heat.  Add the onions and a pinch of salt and pepper.  Slowly saute until they turn golden brown, about 12-15 minutes.  Add the root vegetables and saute those.  You may need to add a splash of water to deglaze the pan if it starts to look like it’s going to burn.  When the vegetables start to soften up a bit, you add the meat.  If your pan is not big enough (mine wasn’t), just dump them out and add the meat.  Brown it, add the herbs, then add the Brussel sprouts.  Stir together and add to the root vegetables.

In a deep baking dish, add the meat and vegetables and spread it out.  Then start adding the mashed sweet potatoes on top and spread those out.

Stick it in the oven and bake for about 20-30 minutes.  If you want your potatoes brown and carmelized on top (who doesn’t?), finish it off in the broiler for a few minutes.  Cut up and serve.

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