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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rich parsnip essence has a texture similar to that of pea soup. It uses one ingredient from the winter Dogma box: Parsnips. Ingredients:
1 lb. parsnips |
1 ea onion |
2 tbs. butter or vegan margarine |
1 clove garlic, peeled |
1 tbs. flour |
1/2 tsp, tumeric |
1/2 tsp, coriander, ground |
4 cups vegetable stock |
salt and freshly ground black pepper |
2 tbs. chives, chopped |
Directions:
1. Peel and chop parsnips.
2. Chop onion and saute in butter in a 3-quart saucepan for 3-4 minutes, until wilted and lightly colored.
3. Stir in parsnips and garlic. Cook for 2 minutes, turning to coat with butter. Cover, turn heat to low, and cook for 5 minutes.
4. Uncover, stir in flour and spices. Cook for 2 minutes.
5. Off heat, gradually stir in the stock, then bring to a boil.
6. Cover, reduce heat and cook slowly for 10-15 minutes, or until parsnips are very tender.
7. Puree, then reheat in a saucepan, adding one cup water if soup is too thick.
8. Season with salt and pepper. Serve garnished with chopped chives.
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