Parsnips Masterclass – Parsnip Soup and Roasted Sherry and Honey Parsnips
The humble parsnip...here they are transformed into Parsnip Soup (recipe includes parsnip crisps) and Roasted Sherry and Honey Parsnips.
Ingredients
Parsnip Soup
- 600g parsnips, peeled and diced into a 1cm cubes (keep the peelings)
- 400ml full fat milk
- 100ml double cream
- Salt and pepper
- Knob of butter
- Vegetable oil, for frying
- Pinch of curry powder
Garnish
- Cream
- Herb oil
Roasted Sherry and Honey Parsnips
- 750g parsnips, cut into thick slices
- 50g butter
- 50ml water
- Few sprigs of thyme, chopped
- 3 tbsp honey
- 25ml sherry
Method
Parsnip Soup
- Put the parsnips, milk, cream and curry powder in a pan and bring to the boil before reducing to a simmer for 5 min
- Deep fry the peelings until they are crispy. Drain onto kitchen paper and season.
- Blitz the soup until it is smooth, pour it back into a pan, warm through and s
- Spoon the soup into warm bowls, top with parsnip crisps, and drizzle over the cream and herb oil.
Roasted Sherry and Honey Parsnips
- Preheat the oven to 200°C.
- Pop the parsnips, butter and a splash of water into a frying pan and bring to the boil. Add the thyme and honey, season, and pop in the oven for 10 mins.
- Pop back on the hob, bring to the boil until all the liquid has gone, then finish with the sherry.
Ingredients
Parsnip Soup
- 600g parsnips, peeled and diced into a 1cm cubes (keep the peelings)
- 400ml full fat milk
- 100ml double cream
- Salt and pepper
- Knob of butter
- Vegetable oil, for frying
- Pinch of curry powder
Garnish
- Cream
- Herb oil
Roasted Sherry and Honey Parsnips
- 750g parsnips, cut into thick slices
- 50g butter
- 50ml water
- Few sprigs of thyme, chopped
- 3 tbsp honey
- 25ml sherry
Method
Parsnip Soup
- Put the parsnips, milk, cream and curry powder in a pan and bring to the boil before reducing to a simmer for 5 min
- Deep fry the peelings until they are crispy. Drain onto kitchen paper and season.
- Blitz the soup until it is smooth, pour it back into a pan, warm through and s
- Spoon the soup into warm bowls, top with parsnip crisps, and drizzle over the cream and herb oil.
Roasted Sherry and Honey Parsnips
- Preheat the oven to 200°C.
- Pop the parsnips, butter and a splash of water into a frying pan and bring to the boil. Add the thyme and honey, season, and pop in the oven for 10 mins.
- Pop back on the hob, bring to the boil until all the liquid has gone, then finish with the sherry.
