Tag: parsnip

Welsh Cawl – Mutton and Vegetables Soup Recipe

Ingredients (4 servings):

  • 1.5 kg lamb neck and shoulder
  • salt and pepper to taste
  • 5 medium potatoes
  • 3 medium carrots
  • 1 large parsnip
  • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
  • 1 leek
  • a quarter of large celery root or a whole small one
  • 3 small kohlrabi

Preparation method:

  1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
  2. Meanwhile, prepare the vegetables:
  3. Peel the potatoes and cut into large cubes.
  4. Peel the parsnip and cut into large cubes.
  5. Peel the kohlrabi and cut into large cubes.
  6. Peel the celery root and cut into large cubes.
  7. Clean the carrots and cut into large cubes.
  8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
  9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
  10. Slice the leek into 1 cm slices, both the green and white parts.
  11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
  12. Serve hot.

Indian Recipe: Curry Potato-Parsnip Cream Soup with Bacon Crisps

Ingredients (4 servings):

  •  1/2 kg potatoes
  • 300 g parsnip
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 1-2 teaspoons curry powder
  • a pinch of cumin seeds
  • 1 clove of garlic
  • 1/2 l water
  • 100 ml sour cream
  • bacon
  • salt
  • pepper
  • 50 g chopped smoked hard cheese
  • paprika

Preparation method

  1. Peel  then dice the potatoes and parsnips
  2. In a pot add 1/2 l of water, the diced potatoes and parsnips, chopped garlic, salt and pepper. Cook it for until both the potatoes and parsnips are well done and tender.
  3. With a potato masher, mash the cooked potatoes and parsnips a bit but leave some lumps.
  4. Blend smoothly half of the mixture in a blender.
  5. In a skillet add a little oil and fry on medium heat the curry powder and cumin until aromatic.
  6. Add the diced potatoes and 1/2 of the chopped onion and fry together for a few seconds.
  7. Add 2-3 tablespoons of the lumpy mixture (from the non-blended half) to the skillet and stir-fry 2-3 minutes, until the mix is fried and fragrant.
  8. Mix together the lumpy half, the blended half and the onion-curry fried and complete.
  9. Add the sour creme and complete with water until you reach the desired thickness. Bring it to boil for 1 minute.
  10. Remove from heat and stir in the chopped smoked cheese.
  11. When serving fry the bacon chips and some extra onion:
  12. Cut the bacon into thin strips, then fry them in a skillet on both sides until crisp, set them aside.
  13. In the skillet and remaining fat from the bacon frying, add the other half of the onion and the paprika and fry until golden-brown.
  14. Spoon the soup in bowls, add on top the bacon crisps and fried onion.