A Finn does not eat even one whole root of this root a year – I would

Deep-fried capers and oven-roasted bacon give the puree soup a chewy feel. Dish inquiries: Mari Paikkari. Pasi Liesimaa

An underrated nobleman of roots – that’s what you can say about parsnip, whose nutty and sweet taste goes well with many dishes.

A few years ago, the Satokausikalendar website reported an estimate that a Finn eats less than one parsnip per year. If you compare the quantity to, say, the consumption of carrots, then parsnip can really be said to be underrated.

Sometimes it was the other way around. Carrot and potato displaced parsnip from our dinner tables, where it was still a common food root in the 19th century. The first records of parsnip cultivation in Finland date from the 18th century.

Parsnip is a good source of fiber, as it contains almost twice as much fiber as carrots. In addition, it is excellent in terms of nutritional content, because like other roots, parsnips are rich in trace elements and minerals, such as potassium.

Potassium has an important function in terms of muscle function and blood pressure regulation.

The flavonoids also found in parsnips have been found to prevent cardiovascular diseases.

Chef Risto Mikkola appreciates the taste of parsnip. In honor of the winter holidays, he developed a soup that everyone can enjoy. Parsley’s companion in the soup is, among other things, potato.

The aromatic taste of parsnip is enhanced by the essential oils it contains and the high sugar content.

– Parsnip has its own recognizable sweet and aromatic wonderful taste, which is not found in other roots. Parsnip makes a wonderful puree soup, Mikkola praises.

He advises that you can roast crispy bacon and deep-fry capers on top of the soup.

Most traditionally, parsnip is used as a stock root, but it is used for many other purposes as well.

Mikkola lists that parsnip can be used to make, for example, a mashed potato-style puree, grated rösti steaks, a flavor for bread dough or a carrot cake-style cake.

In addition to these, the root is a great addition to casseroles, soups, gratins or vegetable steaks. Mikkola reminds that parsnip can also be used fresh.

– Grated parsnip makes a nice addition to salads, says Mikkola.

Parsnip soup

600 g of parsnips

300 g floury potatoes (red bag)

100 g of leek, one small leek

1 clove of garlic

1–2 tablespoons of butter

8–9 dl of water

2 chicken or vegetable stock cubes

0.5 tsp of salt

2 dl whipped cream

In addition:

150 g crispy and chopped bacon

50 g of capers, deep-fried

1 tablespoon of rapeseed oil

chopped chives

1. Peel the parsnips and potatoes. Chop them into smaller pieces. Finely chop the washed leek and the peeled garlic clove.

2. Saute the vegetables in a pot in butter for a few minutes. Add water, stock cube and salt.

3. Bring to a boil and cook for 20-25 minutes until the parsnips and potatoes are fully cooked.

4. Pour off the cooking broth. Puree the vegetables carefully with a hand blender in a pot or with a blender, if the jug of the device can withstand boiling hot food. Add the cooking stock at the end of pureeing. Finally, add the cream and heat the soup.

5. Divide the soup into serving plates. Finish with bacon, capers and chives.

Crispy bacon

bacon

1. Put the bacons on a baking sheet and cook at 180 degrees for about 20 minutes until they are crispy.

2. Remove from the oven and dry on baking paper. Chop with a knife and sprinkle over the soup.

Deep-fried capers

1 jar of capers

1. Drain the capers and pat them dry with paper towels.

2. Deep-fry in 180-degree fat until crispy. Be careful at the beginning of frying, as the fat can splatter.

3. Put the capers on a plate on a paper towel to drain.

Drink recommendation

Full and dense, French Fernand Engel Riesling Grand Cru Praelatenberg (€25.44) showcases the quality of old vines from two organic plots. The aroma world includes apricot, ripe apple, beeswax and salty minerality. Acids that support full fruitiness and quite a lot of alcohol make the whole thing elegantly balanced.