SPICY PARSNIP SOUP
Steps:
- Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
- Dice onion, garlic and parsnips.
- Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
- Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
- Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
- Use an immersion blender to blend the soup smooth.
- Season to taste. Add a splash of milk or cream if you want to make it creamy.
Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1100 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
SPICED PARSNIP AND COCONUT FALAFEL
A different and slightly sweeter take on the original - just wonderful for canapes and nibbles. Serve with tahini cream sauce or houmous loosened with greek yoghurt. This started life as a Sophie Grigson recipe
Provided by lindseylcw
Categories Coconut
Time 20m
Yield 12 balls, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Boil parsnips until tender.
- Drain and mash well.
- Mix with rest of ingredients except oil and sesame seeds.
- Taste and season well.
- Chill in fridge until firm (approx 2 hours).
- Shape into small balls, coat with sesame seeds.
- Fry for 2-3 mins each side until golden brown.
Nutrition Facts : Calories 108.7, Fat 4.6, SaturatedFat 1.8, Cholesterol 20.6, Sodium 97.6, Carbohydrate 14.7, Fiber 2.8, Sugar 2.6, Protein 2.8
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