September is the traditional time for British harvest festivals, with good reason. Autumn is a great time for seasonal bounty, with all sorts of tasty delights coming our way.
One of the autumn classics is the parsnip, just reaching perfection about now. It may not be the prettiest of vegetables, but it is stuffed with taste and nutrition.
Here is the nutritional lowdown on the parsnip, and a simple recipe for a delicious filling soup.
Parsnips show that veg don’t have to be green to be good. They are a great source of vitamin C, and also provide smaller amounts of vitamins E and K, plus folate. A serving of parsnips also provides a good chunk of your daily dietary soluble fibre intake.
Your parsnip portion will also provide you with a healthy selection of minerals; copper, potassium, magnesium and phosphorus as well as traces of other micronutrients.
This versatile vegetable can be enjoyed roasted, boiled or baked. Treat it like a potato and mash it up as a topping or side dish. Parsnip chips are another delicious idea. The parsnip even works as an ingredient in cakes or muffins, due to its sweetness. For a real warming and healthy autumn treat, try parsnip soup.
It’s easy! There are no precise quantities, (use what you have) no exact cooking times and a short list of ingredients. It is worth finding some rosemary, as the flavour works very well with the parsnips.
Parsnips, onions, rosemary (fresh or dried), olive oil, salt, pepper, milk, vegetable stock.
This is very filling, so freeze the extra and you have a quick home-made ready meal for another time.
Eating food in season is one of the best things we can do for our health, our tastebuds and our planet. Enjoy your autumn parsnips!
Gave it a try - kitchen looked like it had been bombed but results very tasty! I can't get enough of parsnip flavour. Three more lots not in the freezer!
I like parsnips instead of potatoes with roast dinners but I'm not sure I'd like to eat them as soup! The benefits certainly make it tempting though...and it's an excuse to enjoy more parsnips!
I remember making a parsnip cake once. It was delicious - and felt like it was good for me too. But I don't actually like parsnip soup that much so will have to give this recipe a miss.
I love parsnips! But I would suggest adding a potato or carrot to the soup to make it less parsnippy. But then that's just me being fussy.