October 29, 2012 • Posted by Katie Marber
Often neglected from the dinner table is the parsnip, a flavorful root vegetable rich in calcium, vitamin C and fiber that happens to thrive in the fall. Along with parsnips, carrots contain beneficial nutrients, and the vibrant color indicates their high level of antioxidants. Each vegetable, low in calories, also acts as a wonderful ingredient in food for your little ones, making this Parsnips and Carrot Soup a dish toddlers and grown-ups alike can enjoy!
Despite random waves of mild heat, in anticipation for the appropriate fall weather, I recommend making a large batch of this creamy soup to whip out for those cooler days. What distinguishes this dish from other fall favorites is the buttery, yet zesty, unexpected aroma of the parsnip that complements the sweet familiarity of the carrot. While the whole family will rejoice after tasting the savory mixture of garlic, onion and vegetables, let us not overlook the appeal of a meal that satisfies all age groups!
2 diced garlic cloves
1 large diced shallot
3 cups of peeled, chopped carrots
1 ½ cups peeled, chopped parsnips
2 tablespoons butter
2 cups 2% milk
1 cup vegetable stock
1. Heat pot of olive oil, just enough to coat the pot, and butter on medium heat. Sauté shallot, garlic, thyme, a pinch of salt and pepper for one minute. Then add in carrots and parsnips and toss to coat in olive oil. For a few minutes, cook uncovered, tossing to keep from browning.
2. Add milk and vegetable stock and increase level of heat to a simmer. Once milk starts to foam, reduce heat. Stir and cook partially covered until root vegetables are tender.
3. Add salt according to taste and blend until smooth. Serve hot with black pepper.