Made parsnip soup with sourdough last night.
I used the no kneed recipe again with the bread, it's really easy but I think I might try it in a bread tin next time rather than free form on the bread stone, it does have a certain charm but it could do with being deeper with less crust.
As for the soup it's a good way to use up my glut of parsnips before they go over. Neither my wife or I go mad for parsnips so having it curried like this is the way to make it more palatable.
4 large Parsnips
1 onion
oil
1 Tbsp of flour
1 Tsp of cumin
1/4 Tsp of fenugreek
1/2 Tsp of tumric
Pinch of salt
Rapeseed or olive oil
Chilli powder to taste
Chicken or vegetable stock
Just soften the onions in the oil in the bottom of a thick bottomed pan, add the parsnips, spices and flour and keep stirring until they're all coated. Add the stock and cook until it's all soften and falling apart. Then blend until smooth and add more stock to get the consistency you like.
Anyone else have any good recipes for parsnips? I've got loads to use up and everyone is fed up of me giving them to them!
I am not a big crust fan myself so your idea has merit to me at least :)
ReplyDeleteI liek crust but this is too much, the bread thins out too much on the stone so you end up with very little middle, although it cooks fast.
DeleteAgain your bread looks superb. Personally I prefer it 'free form'; can't you just tuck the bottom in a bit more?
ReplyDeleteI think if the dough was a little thicker it might be better as it seems to slump on the stone and spread out be fore it starts to rise.
Deletegreat post
ReplyDeletevery interesting
Obat Herbal Pasca Stroke
I took my sourdough starter out of the freezer the other day as promised. It's taken ages to get going again though, I think it was probably half dead, so I just left it for a few days and it's just starting to bubble now. Just added the rest of the flour this morning so hopefully it will revive. Have you tried putting apples in the parsnip soup? Hundreds of years ago when I was working as a sort of deputy cook type person in our local visitor centre (totally unqualified, having previously been a gardener!) I used to jazz things up a bit by making a curried Parsnip and Apple soup, just add a few apples and a bit of apple juice, it used to go down a storm.
ReplyDeleteSo there is life!
DeleteAdding apple is what someone else told me so maybe I'll do that next time, it does taste like it's missing something so that could be it.
This comment has been removed by the author.
ReplyDeletesorry, I managed to post the same one twice, how did that happen?
DeleteThat soup looks delicious. BBC Food website for parsnip recipes Kev.
ReplyDeleteI use that website a lot bu then if I find a good one I always struggle to find it again next time!
DeleteI use them in mashed root veg - potatoes, parsnip and turnip - I did try substituting the potatoes with carrots but that was too sweet for me.
ReplyDeletePat
Yeah, a gratin is also nice with mixed root veg. I don't like my savouries too sweet either.
DeleteI love crusty bread which is a good thing; rather like Mr and Mrs Sprat, Alex likes the soft bread in the middle and I like the crust so together, we lick the plate clean. I also love roasted parsnips, can't get enough of them, but your soup looks nice so I'll try that,
ReplyDeleteBelieve me, if we didn't eat the crust on these flat loaves then we wouldn't eat any bread!
DeleteHave you tried parboiling parsnips (sliced lengthwise) and then sautéing them in butter with salt and pepper? mmmm good.
ReplyDeleteI'm having the same trouble with my bread -- boyfriend says "more flour" but I like to the crumb with a wetter dough.
No but it sounds good. I baked the other night since writting this and put water in the oven as well, the crust was much softer then, maybe you could try that?
DeleteParsnip wine.
ReplyDeleteNow that is a good idea! I've already been and looked in a few of my old books!
DeleteI love parsnips however they are cooked!
ReplyDeleteJane x
I'll have to send you some over! We've got far too many!
DeleteI will have a go at making sourdough, I will, I will!!!! Just keep writing about sourdough on your blog, and that will keep on reminding me to have a go at making my own sourdough..... that parsnip soup recipe looks delish by the way....
ReplyDeleteGo on make it! I bet you'll love it. I love just smelling the starter (now the smell of sick has gone away), reminds me of a bready wine!
DeleteI have never grown parsnips, I would probably like them but I just didn't grow up eating them. I make butternut soup and have sourdough with it.
ReplyDeleteI find them so easy to grow and I add nothing to the soil when they're in (although they follow beans in my rotation normally), they'd make a good crop for you and I'd bet you'd find uses for them.
DeleteYour sourdough bread and soup look very yummy but I have to say I'm not crazy about parsnips either. Why do you grow them if your not very keen on them?
ReplyDeleteI try to make sure I've got enough for stews and mashes and they're a good fall back veg. But they can be a bit unpredictable on how well they grow, so I always plan for a bad year and then deal with the glut if it turns out to be a good one. Lately though I've been getting better at growing parsnips and they always seem to do well so we've been dealing with more of them. I guess I always try to grow a large variety of things encase I have crops fail.
Delete