parsnips

This topic has 13 replies, 5 voices, and was last updated 1 year, 1 month ago by Mike Nolan.

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October 10, 2023 at 9:56 pm #40635
Mike Nolan
Keymaster
The wine teacher at UNL got to talking with my wife about parsnips and was probably somewhat surprised that we use them on a regular basis for chicken stock.

He then sent us this link to an article that compares a particular type of wine to parsnips and includes a recipe for parsnip apple coriander cumin soup, which I am tempted to try.

parsnips article

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October 11, 2023 at 6:47 am #40636
navlys
Participant
Looks like an interesting recipe. I enjoyed the article too. Thanks.
October 11, 2023 at 8:59 am #40638
Mike Nolan
Keymaster
With caramelized apples and parsnips, the soup might be on the sweet side. Might even classify as a dessert soup.
October 11, 2023 at 6:16 pm #40644
chocomouse
Participant
Interesting article. I love parsnips. I no longer grow them in my garden, but when I did we left them all winter, covered with some mulch. We could pull back the mulch and dig up a few for dinner all winter long. We did have to dig all of them by mid-spring or the rain on the thawed ground would rot them. I usually roast them with winter squash, carrots, white and sweet potatoes, onion - all drizzled with a little oil and maple syrup.
October 12, 2023 at 1:31 pm #40646
Mike Nolan
Keymaster
Kimmell Orchards in Nebraska City (about 50 miles away) has winesaps available, I am probably going going there tomorrow to buy some plus some frozen cherries.
October 12, 2023 at 4:04 pm #40647
BakerAunt
Participant
Winesaps are worth the 100-mile round trip.
October 13, 2023 at 12:48 pm #40655
Mike Nolan
Keymaster
I got a bushel of winesaps and 10 pounds of frozen Montmorency cherries today, took me a little over 2 hours round trip, including time in their store.
October 13, 2023 at 9:21 pm #40667
RiversideLen
Participant
Mike, what do you do with the frozen cherries?
October 13, 2023 at 10:29 pm #40668
Mike Nolan
Keymaster
Use them for cherry pies, mostly. I've been buying them in pint containers at a local store, this bag should keep me in cherries for a while.
October 15, 2023 at 8:34 pm #40687
Mike Nolan
Keymaster
As noted in this week's cooking thread, the parsnip soup was a disappointment.
October 18, 2023 at 8:21 pm #40744
Mike Nolan
Keymaster
I'm sending a cup of the parsnip-apple-coriander-cumin soup in with Diane for the wine teacher to try.

I have to say that it is better several days old and cold that it was the day I made it. The spices have mellowed and the parsnip-apple combination is the dominant flavor profile. I could actually see serving this as a cold soup appetizer now, at the right type of dinner party, possibly using less coriander and/or cumin.
October 19, 2023 at 8:37 am #40748
BakerAunt
Participant
I have never been able to appreciate cold soup. I know that many people do enjoy them, but for me, they just do not compute.
October 19, 2023 at 11:08 am #40749
Mike Nolan
Keymaster
There aren't a lot of soups that work as cold soups, but there are a few. There are some soups that work as cold soups but not as hot ones, for example, aspics, since the gelling is important to what makes it an aspic and that requires it be cold.

Soups with proteins in them generally don't work as cold soups, I think because the fats in them have an odd mouth feel when cold.

I've never tried a cold melon soup, but recipes for those seem to show up every summer.
October 19, 2023 at 8:11 pm #40753
Mike Nolan
Keymaster
The wine teacher told Diane the parsnip-apple-coriander-cumin soup was very good both cold and warm.
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