#recipes

[dduane]

Of parsnips and parsnip soup

So the question of parsnips, and particularly parsnip soup, came up secondary to this quote from an interview with Terry Pratchett. (Thanks to @captainfantasticalright for the transcription.)

Terry: “You can usually bet, and I’m sure Neil Gaiman would say the same thing, that, uh, if I go into a bookstore to do a signing and someone presents me with three books, the chances are that one of them is going to be a very battered copy of Good Omens; and it will smell as if it’s been dropped in parsnip soup or something in and it’s gone fluffy and crinkly around the edges and they’ll admit that it’s the fourth copy they’ve bought”.

And when @petermorwood saw this, he immediately reblogged it and added four recipes for parsnip soup.

These kind of surprised some folks, as not everybody knew that parsnips were an actual thing: or if they were, what they looked like or were useful for.

The vegetable may well be better known on this side of the Atlantic. (And I have to confess that as a New Yorker and Manhattanite, with access to both great outdoor food markets and some of the best grocery stores in the world, I don't think that parsnips ever came up on my personal radar while I was living there.) So I thought I'd take a moment to lay out some basics for those who'd like to get to know the vegetable better.

The parsnip's Linnaean/botanical name is Pastinaca sativa, and in the culinary mode it's been around for a long time. It's native to Eurasia, and is a relative to parsley and carrots (with which it's frequently paired in the UK and Ireland). The Romans cultivated it, and it spread all over the place from there. Travelers who passed through our own neck of the woods before the introduction of the potato noted that "the Irish do feed much upon parsnips", and in the local diet it filled a lot of the niches that the potato now occupies.

You can do all kinds of things with parsnips. The Wikipedia article says, correctly, that they can be "baked, boiled, pureed, roasted, fried, grilled, or steamed". But probably the commonest food form in which parsnips turn up around here is steamed or simmered with carrots and then mashed with them: so that you can buy carrot-and-parsnip mash, ready-made, in most of our local grocery chains.

It also has to be mentioned that most Irish kids have had this stuff foisted on them at one point or another, and a lot of them hate it. (@petermorwood would be one.) I find it hard to blame anybody for this opinion, as one of the parsnip's great selling points—its spicy, almost peppery quality—gets almost completely wiped out by the carrot's more dominant flavor and sweetness.

Roasting parsnips, though, is another matter entirely. They roast really well. And parsnip soups are another story entirely, as it's possible to build a soup that will emphasize the parsnip's virtues.

So, to add to Peter's collection, here's one I made earlier—like yesterday afternoon, stopping the cooking sort of halfway and finishing it up today.

I was thinking in a vague medioregnic-food way about a soup with roasted bacon in it, but not with potatoes (as those have been disallowed from the Middle Kingdoms for reasons discussed elsewhere. Tl;dr: it's Sean Astin's fault). And finally I thought, "Okay, if we're going to roast some pork belly or back bacon, then why not save some energy and roast some parsnips too? The browned skins'll help keep them from going to mush in the soup."

So: first find your parsnips. I used four of them. You peel them with a potato peeler...

...sort of roughly quarter them, the long way...

...then chop them in half the short way, toss them in a bowl with some oil—olive oil, in this case—spread them on a baking sheet, and season them with pepper, coarse salt, and some chile flakes. (I used ancho and bird's-eye chile flakes here.)

These then went into the oven for about half an hour, and came out like this.

While that was going on, I got a block of ready-cooked Polish snack bacon out of the freezer.

On its home turf, this is the kind of thing that turns up (among other ways) sliced very thin on afternoon-snack plates, with cheeses and breads. But we like to score it and roast it to sweat some of the fat out, and then use it in soups and stews and so forth.

So I scored this chunk on most of its sides, browned it in a skillet, then shoved the skillet into the oven for twenty minutes or so. Here's the bacon after it was done.

While it was cooking, I made about a liter of soup stock from a couple of stock cubes. If you can get pork stock cubes, they'd be best for this, but beef works fine.

This then went into the pot and was brought up to just-boiling while the bacon and the parsnips were chopped into more or less bite-sized chunks. After that, the meat and veg were added to the pot and the whole business was left to simmer for a couple of hours while I went off to do some line editing.

Finally I turned it off and left it on the stove overnight (our kitchen is quite cool, it was in no bacteriological danger from being left out this way) and then finished its simmering time around lunchtime today.

And here it is. (...Or was. It was very nice.)

...Anyway, this is only one of potentially thousands of takes on parsnip soup. Recipes for more robust versions—based on mashed parsnips and more vegetables, or different meats—are all over the place.

Meanwhile, as regards how much damage this soup could do to your copy of Good Omens if you dropped yours in it, I'd rate this at about 5 damage points out of 10. ...Call it 5.5 if you factor in the chiles. Soups along the boiled-and-mashed-parsnip spectrum would probably inflict damage more in the 7.50-8.0 range. But your results may vary: so I'll leave you all to your own experimentation.

#parsnips #parsnip soup #Good Omens #Terry Pratchett #Neil Gaiman #recipes

[daily-deliciousness]

Birthday cake macarons

#macarons #birthday cake #cookies #dessert #food #baking #sprinkles #french food #buttercream #pastel #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipes

[lustingfood]

Chicken Kabobs (x)

#food #food porn #kabobs #chicken #grilled chicken #chicken kabobs #lemon #garlic #skewer #dinner #recipes #food gif #gifset #gif #lustingfood #mine

[spaceshipsandpurpledrank]

#talkin #tik tok #🇵🇭 #food #recipes #🇲🇽 #mexico #philippines #the philippines

[forward-type-represent]

https://martha-835.ludgu.top/m/GMrh8Ca

#mcr #overlay #cosplay #golden guard #cat #recipes #kemono #kisumi amau #pandas #game changer #kim seungmin #minimalism

[eat-love-eat]

Grilled Chicken Sandwich

#grilled #sandwich #chicken #peaches #bacon #recipe #food #food blog #recipes #yummy food #delicious

[seasonalwonderment]

Easy Fettuccine Alfredo Recipe

#fettucine alfredo #fettucine #alfredo sauce #pasta #recipes #food photography #deliciousness

[sugarcandydoll]

‧₊˚౨ৎ How To Make Baklava ౨ৎ˚₊‧

INGREDIENTS ♡

♡ 4 butter sticks

♡ philo dough

♡ 3 cup almonds

♡ 2 tbs icing sugar

♡ 2 tbs sugar

♡ 1 cup water

♡ pinch of vanilla sugar

DIRECTIONS ♡

♡ heat up oven at 325

♡ mince 3 cups of almonds with 2 tbs icing sugar until granulated

♡ evenly seperate philodough from the middle, and lay first half of the philodough in a a tray

♡ pour the almond and sugar mix on the first half of the philodough and spread evenly

♡ once the almond and sugar is thoroughly spread, i lay the second half of the philodough on top of it like a sandwich

♡ cut baklava into even square pieces

♡ heat up 4 buttersticks until melted

♡ pour melted butter over the baklava

♡ put baklava in the oven and let it bake for 50 minutes

♡ pour 1 cup water in a saucepan, add 2 tbs of sugar, a pinch of vanilla sugar, and let it boil until simmer

♡ take out baklava out of the oven after 50 minutes, and evenly pour the sugar syrup on it when the baklava is hot (there should be sizzling sound)

♡ let it sit for like an hour to cool down then serve!! 🥂

#‧₊˚౨ৎ liana's magical recipes ౨ৎ˚₊‧ #baklava #food #foodie #recipes ♡ #recipes #girlblogging #coquette girl #just girly posts #just girly things #girl hood #girl blogger #girlhood #girly stuff #girly #girlblogger #girly girl #dark coquette #coquette dollete #pink coquette #coqeutte #coqette #coquette #dolletecore #dollete aesthetic #dollette #dollete moodboard #dollete style #dollcore #pink pilates princess

[misforgotten2]

How to make a Lemon Tripe Pie.

Better Homes and Gardens Cook Book - c.1940

#1940s #1940's #pie #jell o #jello #desserts #Cook book #cookbook #recipes #ephemera #funny #humor #humour

[hacksfood]

Pigs in a Blanket Day 🐷🌭👨‍🍳 #shorts #pigsinablanket #hotdog #sausage #memes #funny #comedy #lol #hacks #food #relatable #meme #joke #roll #pastry #appetizer #unitedstates #recipes #ingredients #culinary #chef #socialmedia

#shorts #pigsinablanket #hotdog #sausage #memes #funny #comedy #lol #hacks #food #relatable #meme #joke #roll #pastry #appetizer #unitedstates #recipes #ingredients #culinary #chef #socialmedia

[foodshowxyz]

Loaded Vegan Hummus Bowls For the Hummus:

1 cup dried chickpeas (or 2 cups cooked/canned chickpeas)

1/2 teaspoon baking soda (if using dried chickpeas)

1/3 cup tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/2 teaspoon salt, or to taste

2-4 tablespoons ice water

2 tablespoons olive oil

For the Bowl:

1 cup quinoa (cooked according to package instructions)

1 cup red cabbage, shredded

1 carrot, grated

1 small cucumber, sliced

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup olives, sliced

Fresh parsley or cilantro, chopped

Lemon wedges, for serving

Additional olive oil, for drizzling

Salt and pepper, to taste

Instructions:

1. Prepare the Hummus:

If using dried chickpeas: Soak the chickpeas overnight in plenty of water. Drain and rinse, then boil with 1/2 teaspoon baking soda for about 45 minutes or until tender. Drain and cool.

Blend the hummus ingredients: In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. Slowly add ice water and continue to process until the hummus becomes creamy. Drizzle in olive oil and blend until incorporated.

2. Assemble the Bowls:

Prepare the vegetables: While the chickpeas are cooking, prepare the quinoa and chop all the vegetables.

Build the bowl: Start with a base of quinoa. Add a generous dollop of hummus in the center. Arrange the red cabbage, carrot, cucumber, avocado, cherry tomatoes, and red onion around the hummus.

Garnish and serve: Top with sliced olives and fresh herbs. Drizzle with additional olive oil and squeeze a lemon wedge over it. Season with salt and pepper to taste.

Tips:

Variations: You can add other vegetables like roasted red peppers or artichokes, or include nuts and seeds for extra texture.

Flavor boosts: For a spicy hummus, add a pinch of cayenne pepper or a swirl of sriracha. You can also infuse more flavor into your quinoa by cooking it in vegetable broth instead of water.

#food #food blogs #delicious #recipe #food pics #homemade #foodshow #dessert #breakfast #recipes #daily recipe

[flowery-laser-blasts]

DINE 'N CRIME: SHE'S GOT THE GREEN MAGIC

This recipe is part of the menu of 'Chez Molerat vs Dine 'n Crime'.

HOW TO PREPARE THE TAPIOCA. Ingredients: - Black Tapioca pearls - Brown sugar (2 to 3 tbsp)

Black Tapioca pearls can be easily purchased from local Asian grocery stores or online. The brand I use is 'Wu Fu Yuan black Tapioca pearls - black sugar flavour' (they also have other colours). Despite it's name, it doesn't hold much flavour by itself hence why we need the brown sugar. Want to make your own Tapioca pearls from scratch? Follow this great recipe by Emmymade (I tried it myself, it was fun and pretty tasty, but I only recommend doing this when you got time on your hands). Instructions: - Cook the Tapioca pearls as instructed on the package (or according to Emmy's recipe). - Once fully cooked, drain the pearls from the liquid and add 2 to 3 table spoons of brown sugar. - Cook the tapioca in the sugar on low/middle low heat until the crystals are disolved and you end up with a thick syrupy consistency. Be careful to not burn the sugar, keep stirring! - Turn off the stove and set aside. HOW TO PREPARE THE MATCHA LATTE. Ingredients: - Milk (Less than 1 cup/Less than 200ml... at least for this glass) - Hot water (1 to 2 tbsp for mixing the Matcha powder) - Matcha powder (2 tsp) Matcha powder, like the Tapioca pearls, can be obtained from said places. If you do NOT like the taste of Matcha, alternatively you can switch it out with Melon (specifically Cantaloupe or Honeydew) powder or Pandan. If you use the Pandan powder, make sure it's specifically for 'instant milk drinks'. These two alternative methods might also give you a way greener result than the Matcha. Instructions: - Combine the hotwater with Matcha powder in a seperate cup. If you have a powerdrill, now is the time to use it; If not, I suggest either a hand held milkfrother or a spoon (if you use a spoon make sure that the Matcha is thorouhgly dissolved). If you use the Melon or Pandan powder, this same step counts unless the instruction package tells you otherwise. - Once the Matcha is dissolved, add the Milk and stir it well until fully combined. PREPPING AND DECORATING THE GLASS - Using a spoon, pick a few Tapioca pearls from the syrup and slowly let them slide along the walls of the glass. Use the syrup to decorate more parts of the inside. - Add the Tapioca pearls (and optional ice cubes/crushed ice). - Pour the Matcha latte in the glass. - Foam Milk with the milkfrother and add ontop of the drink. - Drizzle the left over sugar syrup over the top and serve! So you must be wondering, dear reader; "Why don't I see the Milkfoam on top of the photo?" The answer is simple... I was out of Milk by the end of making this drink and if I were to make this, again (yes, this is my second attempt to make a pretty glass for just a photo) I could never fit into a size six.

Anyway, I hope you enjoy this recipe!

"Cousin tried to poison me but the texture was good. 2/5."

#chez molerat vs dine 'n crime #Kim Possible #KimPossible #food recipe #fictional food #recipes #dr drakken #shego #drdrakken #motor ed #motored #drakken

[daily-deliciousness]

Roasted cherry tomato pesto pasta

#pasta #pesto pasta #pesto #tomatoes #food #dinner #italian food #meal #roasted tomatoes #main dishes #vegetarian #parmesan #easy recipes #pasta recipe #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipes

[vegan-nom-noms]

Cheeseburger Spring Rolls

#eatfigsnotpigs #savoury #snacks #lunch #dinner #spring rolls #egg rolls #recipe #recipes #food #vegan #vegetarian #plantbased #th1nsp1ration #thin$po #foodlover #food lover #foodie #foodies #foodporn #food photography #veganism #vegan food #vegan foodporn #vegan recipes #vegan recipe #go vegan #veganrecipes #what vegans eat #veganfood

[spaceshipsandpurpledrank]

#talkin #tik tok #food #recipes #🇮🇳 #devourpower #india

[memesandmylife]

hey jsyk while hellofresh is dummy expensive and i wouldn’t recommend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard

i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.

that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.

happy cheffin! :)

#winsome’s wailings #cooking #recipes #easy recipes #hellofresh