turnips/parsnips?

[Guest guest]

Hey all-

 

I never really cooked with parsnips or turnips.. I tried to one year and

couldn't cut them... does anyone know how you actually cook with these

things?

 

 

kitpath [kitpath]

Thursday, November 14, 2002 10:58 AM

Veg-Recipes

Thanksgiving

 

 

The Millennium restaurant has their 1998 thanksgiving menu on the web.

<http://www.millenniumrestaurant.com/events/thanksgiving98.html>

They suggest a parsnip and corn chowder. That recipe isn't in their

cookbook. But here is one by Nava Atlas -- add corn

 

 

 

* Exported from MasterCook *

 

Parsnip Chowder

 

Recipe By :Nava Atlas 1998

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 cup chopped onion

4 medium potatoes -- peeled, finely diced

1 pound parsnips -- peeled, diced

3 cups vegetable stock

or water with 1 vegetable bouillon cube

2 cups low-fat 2% milk or soymilk

3 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh dill -- to taste, up to 2

salt and freshly ground black pepper

 

1. Heat the oil in a large soup pot. Add the onion and saute over medium

heat until it is golden. Add the potatoes, parsnips, and stock. Bring to

a simmer, then cover and simmer gently until the potatoes and parsnips are

tender, about 20 minutes.

 

2. With a slotted spoon, transfer two cupfuls of the potatoes and parsnips

to a shallow bowl. Mash well and stir them back into the soup. Add the

milk or soymilk, parsley, and dill. Season to taste with salt and pepper.

Simmer over very low heat for 10 minutes, or just until thoroughly heated

through.

 

3. Serve at once, or let the soup stand for an hour or so off the heat, then

heat through before serving.

 

Calories: 214, Carbohydrate:38 g, Total Fat:4 g, Cholesterol:3 g,

Protein: 5 g, Sodium: 103 mg

 

Description:

" Parsnips are hardy winter roots whose mild flavor is perfect for this

soothing cool-weather soup. "

Source:

" Great American Vegetarian, by Nava Atlas, page 77 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 204 Calories; 6g Fat (24.8% calories

from fat); 6g Protein; 34g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol;

554mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat

Milk; 1 Fat.

 

NOTES : Although the word " chowder " originates from the French chaudiere,

meaning " kettle, " chowders have come to represent a variety of all-American

soups. Most chowders are associated with New England, as is this recipe,

and are usually characterized by a milk base with the addition of potatoes

and other vegetables or seafood.

 

Nutr. Assoc. : 0 0 0 0 0 0 4039 0 0 0

 

 

 

 

 

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