Parsley root, celeriac and parsnip soup - vegan. Both the parsnip and the parsley root are winter vegetables whose edible part develops underground. Although used for centuries in European dishes, neither of these vegetables is widely used in American cooking. Parsnips and parsley root are equally good sources of fiber and vitamin C.
Parsnip and parsley root are root vegetables and biennial plants, meaning they complete their lifecycle in two years. The first year they grow When found in supermarkets parsnip and parsley root look almost alike but there is one distinct characteristic that will help you to know the difference. This elegant vegan celeriac and parsnip soup with a subtle touch of green apple will amaze your taste buds. You can have Parsley root, celeriac and parsnip soup - vegan using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Parsley root, celeriac and parsnip soup - vegan
- It's 1 tbsp of olive oil.
- Prepare 1 of onion, peeled and finely chopped.
- You need 1-2 tsp of ground ginger or 3cm chunk ginger, grated.
- It's 1 of leek, chopped.
- Prepare 2 of large parsley roots, peeled and chopped.
- It's 1/2 of celeriac, peeled and chopped.
- Prepare 2 of parsnips, peeled and chopped.
- It's of Vegan stock.
- Prepare Pinch of salt.
- Prepare of Parsley.
Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and. Add parsley roots, parsnips and potato cubes. Blend soup briefly with an immersion blender. Ladle into bowls or cups, garnish with reserved parsley leaves and serve with shrimp.
Parsley root, celeriac and parsnip soup - vegan step by step
- Heat the oil. Add the onion and ginger and sauté for about 5 mins..
- Add the leek. Sauté for another 5 mins or so..
- Add the parsley roots, celeriac and parsnips. Sauté for a couple of minutes..
- Cover with stock. Bring to the boil and then simmer for 25-30 mins until the veg are tender. Add a pinch of salt..
- Blend (with hand blender or mixer or blender) until smooth. Add some parsley leaves as garnish. Enjoy 😋.
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor. Some call it celeriac, I call it celery root (because I'm not that fancy), and no joke this ugly, gnarly root is the root on the picture is not celery root but parsley root celery root is more round I use them both in the soups Regards. Parsley root looks deceivingly like a parsnip with its tapered shape, light beige skin, and roughened with furrowed textures. The root can grow up to six inches Parsley root is often prepared with other root vegetables like turnips, parsnips, and carrots and can be substituted in recipes calling for any of.
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