Parsnip soup with curry

Nutrition cardfan212 August 7, 2016 0 0
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The parsnip or pinksternakel is a less known vegetable in our region. Nevertheless, the suitable choice for preparing tasty dishes. For example, a parsnip soup was very flavorful and not difficult to prepare.

Why, parsnip?

If you look at the parsnip you would think it is a cross between an ordinary carrot and sugar beet. It is a white root of about 20 cm in length. It is less sweet than a regular orange carrot has an aniseed flavor. Some find it rather as celeriac flavor. He is particularly rich in minerals.
After the parsnip harvested it softens quickly. Therefore, it is advisable not to keep him too long. It is best to conserve it in a bag with holes, no longer than a day or three-four.

Origin

This vegetable has a long history behind it. Originally he was only found in the countries bordering the Mediterranean and was thus known to the Romans and the Greeks. During their conquests throughout Europe imported the Romans parsnip with us. The plant which was about the size of a classic root, turned out to be longer when he suddenly here, in a colder climate, was grown. This white root was quite popular in the lowlands and served in the Middle Ages as a precursor of the potato.
The parsnip can be used very well in the kitchen, both raw and cooked and baked. It is often used as an ingredient in a stew or you can make puree. Some use it to flavor a soup, but even better is to use the carrot as a main ingredient. A parsnip soup with curry example.

Ingredients

What have you needed to make a parsnip soup with curry?
  • 5 parsnips with a total weight of half a kilo
  • 1 leek
  • 1 onion
  • 1 tbsp curry powder
  • 1.5 liters of vegetable stock
  • 200 ml cream
  • olive oil
  • 
salt and pepper

Preparation

Peel parsnips four, remove the inner hard part and cut them into small pieces. Clean the leek and cut into thin rings. Put some oil in the pan and fry the chopped onion. Add the vegetables and allow to simmer. Sprinkle with the curry powder and stir while you let the vegetables simmer further. Add the vegetable stock and bring to the boil. Let the whole twenty minutes simmer until the vegetables are tender. Before mixing the soup can you possibly add a chopped apple. That gives a fresh taste. Then mix the soup.
Now you peel the parsnips last. You remove the inner hard part and cut into very thin slices. They fry you so you get slightly browned chips. You let them drain on paper towels. Optionally, you can add some salt. You do now the cream to the soup and heat it well without them boiling. Add salt and pepper to taste. Crispy parsnip chips you use to decorate the soup.

The el


Also in the kitchen is the size ?? E ?? used as is evident from the above dish. Depending on the product you need the amount varies. Below is a brief overview:
1 tbsp corresponds to a level tablespoon
Further:
  • = 10 grams of cornstarch
  • = 15 grams of butter
  • Oil = 10 grams
  • salt = 15 grams
  • = 15 grams sugar
  • Mayonnaise = 15 grams
  • ketchup = 15 grams
  • breadcrumbs = 6 to 8 grams
  • = 10 grams of ground coffee
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