Parsnip Soup with Sage & Beans | Vegetables Recipes | Jamie Oliver (2024)

FAQs

Should parsnips be peeled for soup? ›

A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

Of course, the only person in Stardew Valley who adores parsnip soup is Pam. Why am I somehow not surprised? Most of the townspeople just “like it” – Krobus, Leo and Willy dislike it, of course. But the best tip I have: Harvey hates it.

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

You'll find them year-round, but their peak season is from fall to spring. They should be blemish-free and firm. Since parsnips are sometimes sold near similar-looking parsley roots, be sure you're purchasing the right item.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

The concentration of the toxin is usually highest in the peel or surface layer of the plant or around any damaged areas. One of the furocoumarin toxins can cause stomach ache and may also cause a painful skin reaction when contact with the parsnip plant is combined with UV rays from sunlight.

Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.

What do parsnips taste like in soup? ›

Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash. Turnips are another root vegetable that is often compared to parsnips, but the two are from completely different families.

Steaming parsnips really lets their flavour sing – just make sure you cut out the inner core from older, woodier roots before cooking them.

If you are going to consume a large amount of parsnips then you should peel them. Parsnips contain a group of natural toxins called furocoumarins which can cause stomach aches if consumed in large quantities.

To cut up parsnips, start by peeling away the tough skin and discarding the top and bottom ends. Then feel free to slice them into matchsticks with julienne cuts, cut them into disks on the bias, or core them and divide the more tender parts into small chunks. Bon appétit!

No, you don't have to peel your carrots before you make soup with them. You should definitely wash them well, giving them a good scrubbing with a brush to make sure you get all the dirt off. The same goes for most root vegetables, though I would peel ginger for sure.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.