Parsnip makes puree soup delicious.
The parsnip soup is topped with crispy potato and parsnip skin chips. Roni Lehti
– Vegetable puree soups are good and nutritious, and it doesn’t take long to make puree soup, chef Risto Mikkola says and continues:
– Parsnip has a sweet taste and a nice acidity, which goes well with soup.
Parsnip is familiar as a soup root, but many people do not use it, even though it is a more versatile ingredient than it is known for. It is suitable for both salty and sweet dishes.
Parsnip is a relative root of the carrot, so it also tastes like a carrot raw.
However, parsnip beats its relative in terms of healthiness. It has half as much fiber as carrots and also more C, E and B group vitamins.
Parsnip and potato peels are not thrown away, but well-washed root vegetables are peeled and the peels are deep-fried. Everything is put to good use. Put the shells in 170-degree oil and place them on a paper towel. When the bubbling of the fat subsides, deep-frying is ready. The oil bubbles as long as the water in the food hits it. Roni Lehti
But parsnip is especially good when roasted in the oven, because then its sweet, nutty flavor is accentuated. The secrets of parsnip flavor are essential oils and high sugar content.
According to Mikkola, parsnip is an unnecessarily forgotten root that is used less often. Sure, it’s more expensive than carrots or potatoes, and it’s not prominently displayed in stores either, but you can usually find parsnips by looking.
The preparation of puree soup begins by sauteing the roots, then pour in the vegetable broth, boil the roots until soft, grind them into a puree and add cream.
No one can claim that making pureed soup is difficult.
Despite its wonderful taste, pureed soup needs something that gives the food a chewy feel. It can be nuts, seeds, bread croutons or, as this time, deep-fried parsnip skins.
Parsnip soup is easy to prepare. Roni Lehti
Parsnip soup
1 kg of parsnips
300 g of potato
100 g onion
100 g of butter
1.5 l vegetable broth
5 dl of whipped cream
salt
1. Wash the root vegetables and the peel, collect the parsnip and potato peels. Chop the roots into smaller pieces.
2. Put the butter in the pot and add the chopped root vegetables and saute the vegetables for 5 minutes. Add the vegetable broth and cook until the vegetables are cooked.
3. Purée in a blender or with a stick blender. Add the cream and bring to a boil. Season with salt.
Frittijures
parsnip and potato skins
salt
oil
1. Heat the oil in a pot and deep-fry the skins of the roots until they are golden brown and crispy.
2. Place on kitchen paper and season with salt.
Fir oil
1 dl spruce needles
50 g of parsley
5 dl rapeseed oil
1. Put all the ingredients in a blender and run for a couple of minutes at full power.
2. Strain the oil through a cloth and use.
3. You can make more oil at once, because it can be stored in the refrigerator for a month.
The story was originally published in January 2021.