Parsnip stars in this soup
The parsnip is a trusty root vegetable that too often takes a back seat to carrots and potatoes. Even rutabaga seems to get better play than the parsnip — until now.
Chefs promoting local foods have been giving parsnips the respect they deserve, in particular roasting them under a drizzle of balsamic vinegar and oil, or blending them into interesting soups, such as in this recipe from Naturally Nourished, by Sarah Britton (Clarkson Potter/Appetite by Random House, $32.95).
Britton includes a recipe for roasting parsnips and other roots, seasoned just before serving with fresh herbs, citrus zest (or grated peel) and red pepper flakes.
Her book offers a good variety of soups and maincourse salads, including vegan and gluten-free recipes.
Adding beans turns this soup into a meal-in-one.
Britton, a former Torontonian who now lives in Copenhagen, writes the blog My New Roots, which emphasizes her interest in nutrition as well as in pure, natural foods.