Parsnip Puree Soup and Crisps

Parsnip Puree Soup and Crisps

by | Le Blog, Recipes and Culinary Nutrition

Parsnip Puree Soup and Crisps

Parsnip puree soup | thetasteworkshop.com

Parsnip Puree Soup with Crisps

You’re so sweet, you’re so fine, but a sugar bomb in wintertime. Okay, the song doesn’t go this way but, in winter, cold converts parsnip starches to sugar at high levels and if the parsnips freeze before harvest, they become even sweeter.

This sweet taste quality can make parsnips particularly popular with kids. However, for some adults, parsnips can taste too sweet unless savory or piquant, spicy ingredients are added. Another option, since parsnips are available year round, is to try them outside of the winter holidays as with this recipe which is using Spring parsnips.

This pureed soup relies simply on parsnips plus onion and garlic as the aromatic ingredients. Salt balances the sweet and enhances parsnip’s nutty flavor qualities. So feel creative with adding any contrasting or complementary flavors.

This recipe is also in honor of National Nutrition Month and its compelling theme of “Savor the Flavor of Eating Right”.

Serves 4-6 (makes 5½-6 cups)

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 medium (7-8 ounces) yellow onion, roughly chopped (about 1 ½ cups)
  • 2 large garlic cloves, minced
  • 4 medium parsnips (about 2¼ pounds), peeled, chopped into ½ to 1-inch sized pieces (to make some crisps, reserve a 3” segment from a middle or end piece of a parsnip)
  • ½ teaspoon fine sea salt or table salt
  • 4 cups water (stock can substitute, but see the tasting notes)

Optional: Garnishes and spices—serving option notes

Puree Steps

  1. Over medium heat, warm the oil, then add the onions, garlic and salt. Cook for 3-4 minutes.
  2. Add 4 cups of water to the pot, and while it is heating, peel and chop the parsnips (except leave a segment if making chips) then add to the water. Cook the parsnips at a rapid simmer for about 20 minutes or until the parsnips are butter soft.
  3. Blend directly in the pot with an emulsion blender or blend in a counter-top blender.

 

Parsnip Crisp Steps

  1. Use a knife or a mandolin to create very thin (less than 1/8 inch) potato chip slices.
  2. To a medium-sized pot, add enough cooking oil (see notes) to have ½” of oil. Heat over medium-high heat until you see the oil begin to ripple (see notes), then add enough slices to nearly cover the surface of the oil, but not so the slices overlap.
  3. These will cook fast, so be close by with a slotted spoon to pull them out as they start to brown and place them on a paper towel to cool.
  • Smoke point temperatures: for frying, select a cooking oil with a high smoke point. Examples include refined (not cold pressed) organic canola oil, grape seed oil or vegetable oil.
  • Smoke point signs: What’s your oil telling you? To avoid having a hot oil smoke, for health and taste reasons, catch the oil just before it smokes. Look for signs on the surface such as ripples, dimpling or waving activities.
  • Stock versus water: Not all soups require vegetable or animal-based stocks. In fact, these can create distracting new flavors for vegetables, particularly ones with delicate flavor profiles. To make this parsnip soup more savory, chicken stock would work. Vegetable stock can also work but some vegetable stocks have too much carrot or other sweet flavors that don’t do parsnips any favors.
  • Serve with a few crispy pan-fried parsnip chips layered on top
  • Sprinkle on some smoked paprika and /or Aleppo chili flakes to balance the sweet notes
  • Drizzle on some flavorful Garlic Walnut Green sauce
Parsnip puree soup | thetasteworkshop.com

“For…we can make liquor to sweeten our lips of pumpkins and parsnips and walnut-tree chips.”   American Colonist around 1630, a poem excerpt Ancestors in aprons 

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    National Nutrition Month

    National Nutrition Month 2016

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    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Spicy Crunchy Chickpeas

    Spicy Crunchy Chickpeas

    by | Le Blog, Recipes and Culinary Nutrition

    Spicy Crunchy Chickpeas

    Spicy Crunchy Chickpeas with Sumac

    Spicy Crunchy Chickpeas

    This chickpea appetizer or snack creates bean lovers. The balanced spicy, citrusy and salty sensations with a crunchy bean exterior are crave-able features. The health benefits of the beans and spices are a bonus. Quick and easy to make, these can be made ahead of time or served hot and crunchy from the pan.

    Spicy Crunchy Chickpeas

    Ingredients

    • 1 (15-ounce) can chickpeas (garbanzo beans)
    • 1 tsp sumac (see spice notes for options)
    • 1 teaspoon ancho chile powder or chili powder
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • 2 teaspoons of olive oil

    Steps:

    1. Heat the oven to 425°F (218C) and arrange a rack in the middle position.
    2. Rinse chickpeas in a colander and let drain while preparing the spice mix.
    3. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
    4. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
    5. Add the chickpeas to the bowl. Shake them sauté style a few times until coated.
    6. Add the oil to the chickpeas and gently stir the chickpeas.
    7. Line a rimmed baking sheet with aluminum foil and add chickpeas in an even layer.
    8. Once or twice during the baking, gently shake the baking sheet for more even cooking. Chickpeas with high internal moisture content will pop like hot popcorn, so be careful to not get zinged by a hot bean.
    9. Chickpeas will become crisp between 18-24 minutes. Place two layers of paper toweling on a large plate and when chickpeas are done, pour them onto the paper towel to cool down, then move to a dry bowl or plate to stay crisp. Some brands of chickpeas get very crisp and stay crisp and others lose the texture in a few hours.

    Nutrition Highlights:

    • Because of the fiber content, chickpeas are a high-satiety food–keeps you fuller for longer. One 15-ounce can provides about 25 grams of fiber.
    • High amounts of insoluble fiber that helps to create a health flora in your gut.
    • Fiber also helps control blood sugar changes and insulin secretion.

    Fried Option: This adds calories but is an option for even crispier chickpeas

    1. Rinse chickpeas in a colander and let drain while preparing the spice mix.
    2. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
    3. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
    4. Add the chickpeas and give them a sauté style shake a few times until the chickpeas are coated.
    5. Heat a 10-12” skillet or sauté pan over medium high heat and add the oil. When the oil begins to shimmer, carefully add the chickpeas.

    Spice Notes: The gorgeous purple-red spice mountain in the photo are dried and ground sumac berries. These add a tart-lemony element to dishes where lemon might be too strong or the moisture from lemon juice isn’t desired as in the case with these chickpeas. Sumac powder has increases your versatility in the kitchen, but if you don’t have it, go for a different spice profile and add some cumin or cumin plus coriander.

    Ancho chile powder (the rusto-brown spice mountain in the photo) adds a hint of a fruity element where chili powder (a blend of herbs and chiles) not present in chili powder blends.

     

    Spicy Crunchy Chickpeas with Sumac

    Gimme your Garbanzos or Chuck me the Chickpeas—either way they’re the same bean!

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Black-eyed pea and Hominy Texas Caviar

      Black-eyed pea and Hominy Texas Caviar

      by | Le Blog, Recipes and Culinary Nutrition

      Black-eyed pea and Hominy Texas Caviar

      Black-eyed Pea and Hominy Texas Caviar

      This recipe highlights how canned beans can make you popular and happier. For happy, you can quickly toss together this dish as an appetizer, side dish or picnic nibble. It’s a popular party pleaser that also offers flavorful fiber and isn’t calorie dense—just nutrient dense. The recipe was inspired by a self-described “good ol’ boy from Texas” who made his version a popular office pot-luck contribution.

      Black-eyed Peas and Hominy Texas Caviar

       

      Ingredients:   

      1 can (4-ounce) diced roasted green chilies, diced 1 can (15-ounce) Black-eyed peas 1 can (15-ounce) Golden Hominy (white can work also) 1 red bell pepper, diced (about 1 ½ cup) 3 garlic cloves, minced ¼ cup apple cider vinegar 2 tablespoons extra virgin olive oil ⅛ teaspoon fine sea salt as needed (depends on the salt level of the canned ingredients)

      Steps: 

      1. Open cans, drain hominy and peas and add to a mixing bowl.
      2. Dice the red pepper and mince the garlic and add to the hominy mixture.
      3. In a separate bowl, whisk together the dressing elements (garlic, vinegar, olive oil and salt). If you plan to store the bean caviar for 1-2 days before serving you can make a classic vinaigrette by adding all the ingredients except the olive oil and whisk it in slowly to make an emulsion that will hold.
      4. Add the dressing to the hominy mixture and gently mix together
      5. Adjust salt seasoning to taste if needed.
      • 4g of fiber—a flavorful addition to the goal of 25-30 grams of fiber per day
      • Can use green peppers also, red offers a nice color contrast to the chilies
      • Golden hominy tends to have fewer calories, fat and sodium than white hominy
      • Serve as a party topping for crackers (try whole wheat, Wasa rye or Bran crisp crackers).
      • For a side dish, can add crumbled feta or parmesan for additional flavor contrasts
      • Can make 1-2 days in advance, but 2 days causes the beans to soften more and have shed their “skin”

      “There are those who adore the black-eyed pea and those who deem it better suited to the provisioning of livestock”

      Courtney Bond

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

        Cauliflower Broccoli Tabouli

        Cauliflower Broccoli Tabouli

        by | Le Blog, Recipes and Culinary Nutrition

        Cauliflower Broccoli Tabouli

        I prepared this at the Season for all Cooks 2015 Edible Education Series http://labellaterre.com/blogs/blog/17102032-a-season-for-all-cooks-the-2015-edible-education-series    A fellow from Lebanon commented that it made him think of his grandmother’s tabouli; I told him his grandmother must have liked spiced tabouli since this is an unusual version of the traditional dish.Califlower and broccoli tabouli

        Cauliflower and broccoli tabouli with pistachios and pomegranate seeds

         

        Cauliflower Broccoli Tabouli with Pistachios and Pomegranate
        Recipe Type: Salad
        Author: Chef Michele
        Serves: 4
        A salad of Lebanese origin traditionally made with cracked wheat (Bulgur), lots of parsley, mint, onions, tomatoes, lemon juice and olive oil. Here bulgur is replaced by cauliflower and broccoli and additional piquant spices are added along with crunchy nut element and a hint of sweet from pomegranate.
        Ingredients
        • 1 large cauliflower, base and leaves removed
        • 1 large broccoli stalk (about 1/3 the amount of the cauliflower)
        • 2 tablespoons fresh lemon juice (about one lemon)
        • 1 large cucumber, peeled, quartered, seeds removed, then cut into 8 strips and diced (about 1 ½ cups)
        • 5-6 springs parsley, minced (about ¼ cup)
        • 2 spring onions, sliced in thin rounds
        • Lemon zest from one lemon
        • 2 tablespoons extra virgin olive oil
        • [br]
        • [b]Spice and seasoning mix[/b]
        • 2 teaspoons coriander
        • ¼ teaspoon allspice berries (about 6 berries)
        • ½ teaspoon of cumin seed
        • ¼ teaspoon of Aleppo chile flakes or red pepper flakes
        • ½ teaspoon fine sea salt
        • [br]
        • [b]Garnishes:[/b]
        • Seeds from ¼ of a pomegranate
        • 1/3 cup toasted, salted pistachios
        Instructions
        1. Cut the cauliflower in quarters. Add the lemon juice to a mixing bowl, then hold the cauliflower by the base and using a cheese grater over the bowl, grate the florets against the larger holes (the grated size should be pieces that are about ⅛ inch). Stop grating if the results look like grated cheese strips and use the remaining stalks for a soup base or to roast.
        2. Grate the broccoli into the bowl in the same manner.
        3. Prepare the cucumbers, herbs, onions, lemon zest and add to the cauliflower mixture.
        4. Grind together the coriander, allspice berries and cumin seeds and toss into the cauliflower mixture along with the chile flakes and salt.
        5. Add the olive oil and stir well, then top with half the pomegranate seeds and pistachios and give a quick stir then toss the rest on top.

         

          About Me

          The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
          Michele Redmond

          Michele Redmond

          French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

          It's about Making Food First

          Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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