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Here it is, the absolute depth of winter as far as cooking in Canada is concerned. When you buy local ingredients like I do, mid-March can be a bit of a foodie blackhole. I can get parsnips, turnips, rutabagas, savoy cabbage, regular cabbage, potatoes, and if I'm lucky, beets and carrots. That's pretty much it in the produce department.
It's not that I don't enjoy these vegetables, it's really about the depth of choice. You have to get creative to keep the family from crying out about the recurrence of cabbage at the dining table. I decided to give this parsnip soup a try. The maple syrup enhances the sweetness of the parsnips and the mustard gives it a little hit of heat. Maple Parsnip Soup
Serves 8
3 tbsp butter
1 lb parsnips, chopped
2 medium onions, chopped
2 cloves garlic, minced
6 cups chicken or vegetable stock
1/4 tsp ground nutmeg
1/2 cup evaporated milk (I used light cream)
1/3 cup maple syrup
2 tbsp Dijon mustard
salt to taste
pine nuts, toasted, for garnish
1. Melt butter in soup pot until beginning to brown. Add parsnips, onions, and garlic and sauté until onions are translucent, but not brown.
2. Add stock and nutmeg and bring to a simmer. Cook until parsnips are soft, about 40 minutes.
3. Add milk or cream if using and remove from heat. Puree using a blender, or immersion blender until smooth.
4. Add maple syrup and Dijon mustard and salt for taste. Garnish with pine nuts.
From Simply in Season (2005, Herald Press) by Mary Beth Lind and Cathleen Hockman-Wert
Difficulty Level: Easy
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