Tonight we feasted on Maple Roast Parsnip Soup (from the Covent Garden Seasons Cookbook) and bread. The difference being that we grew the parsnips from seed and I made the bread (ok so I made it in a breadmaker...). Unbelievably satisfying. The one problem I encountered was that the parsnips looked rather different from the ones I usually buy at the market or the supermarket:
It was an absolute git to peel and chop neatly but hey as it was being made into soup I didn't care. Here is the recipe and how to if you are interested (and you should be it is DIVINE!)
2 tbsp Olive Oil
4 Parsnips peeled and chopped into lengths
2 tbsp maple syrup
1 Onion chopped finely
1 Clove garlic
1 tbsp of plain flour
1 litre Chicken Stock
2 tbsp double cream
Whilst preparing the parsnips line a tin with some foil, put the olive oil in and pop in the oven to heat up (190 degrees C). Steam the parsnips for about 6 mins until they are soft then put them in the hot olive oil and shuggle (technical term) to coat them. Roast them for 15 minutes and the take them out, put the syrup on, shuggle again and pop them back in the oven for 10 minutes.
In a large pan fry the onion and garlic in the butter. When they are soft add the flour and cook for a minute. Then slowly add the stock (as if you were making a white sauce). When the parsnips are ready carefully pour them and the juices into the stock, bring to the boil and simmer for 10 mins.
Whizz until completely smooth then stir in the double cream and serve.
Only two things could improve this meal, a nice cold glass of Vino and an unconscious small child...