cream of parsnip with walnut pesto

@ Tas,

It shall be posed first hour Apulia, Italia time Friday...

Thanks for ur patience.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

For Parsnip Fans ...

CREAM OF PARSNIP

Serves 6:

800 grams of Ivory Parsnips

4 tblsps. olive oil

2 tsps. celery salt

1 large onion chopped finely

1 stalk celery chopped finely

2 medium potatoes, peeled and chopped

1 litre chicken stock homemade

285 ml. cream

FOR THE WALNUT PESTO:

1 cup roasted unsalted walnuts

1 garlic clove, minced

1/2 bunch flat leaf Parsley chopped finely

1 tablesp. lemon juice

1/4 cup freshly grated Reggiano Parmesan

1 handful of pinenuts

1) to make the walnut pesto; put all the ingredients in a food processor and create a smooth paste. Season and set aside.

2) heat oven to 400 degrees farenheit or 200 centig degrees

3) place the parsnips on a baking tray and drizzle the olive oil and sprinkle the celery salt on them

and roast for 35 to 40 mins. until tender.

4) meanwhile, heat the remaining oil in a large skillet and sauté the onion, and celery, cook stirring for 5 mins. until tender. Add the potatoes and cook another 6 to 7 mins.

5) Stir in the stock and bring to a boil

6) reduce to simmer and cook 10 mins.

7) add the roasted peeled vegetables to the stock and mix well to combine. Remove the pot from the heat and process until very smooth, or use an electric mixer.

8) return the pan to the stove, on very low heat, stir the cream through the soup until heated through.

9) adjust the seasoning and serve with a garnish of walnut pesto.

*** I have 2 other Parsnip Creams to post which are quite nice too and a bit exotic ... This cream was made by my maternal side of the family in Basel, Switzerland.

A Professional Chef, I had met on another forum, had given me these two and they are just stunners.

PARSNIP WITH CURRY & STAR ANISE

The ingredients are:

6 parsnips ( roasted in oven until tender )

4 garlic cloves minced

2 star anise

1 Dl. Cream

a pinch of cinammon

Grated ginger to taste

1 reed of Lemon Grass

2 onions

*** The procedures are similar ... Roast the parsnips. Sauté the onion --- In a Food Processor blend the cream with the herbs and onion and then add all to the Chicken stock with the parsnips ...

PARSNIP WITH VANILLA AND COCONUT

The ingredients are:

6 parsnips ( roasted in oven )

2 small onions minced

chicken stock

coconut milk

milk cream

1 pod vanilla bean

*** for those interested in the exact measurements of ingredients, please drop me a line.

Margi Cintrano.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: cream of parsnip with walnut pesto Posted: 05 April 2012 at 13:12
	A beautiful picture provided by margi ~ recipe to follow?
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 05 April 2012 at 13:29
	@ Tas, It shall be posed first hour Apulia, Italia time Friday... Thanks for ur patience. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 05 April 2012 at 13:31
	>>>It shall be posed first hour Apulia, Italia time Friday...<<< eager to see it, the picture looks really good! thank you!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 03:29
	For Parsnip Fans ... CREAM OF PARSNIP Serves 6: 800 grams of Ivory Parsnips 4 tblsps. olive oil 2 tsps. celery salt 1 large onion chopped finely 1 stalk celery chopped finely 2 medium potatoes, peeled and chopped 1 litre chicken stock homemade 285 ml. cream FOR THE WALNUT PESTO: 1 cup roasted unsalted walnuts 1 garlic clove, minced 1/2 bunch flat leaf Parsley chopped finely 1 tablesp. lemon juice 1/4 cup freshly grated Reggiano Parmesan 1 handful of pinenuts 1) to make the walnut pesto; put all the ingredients in a food processor and create a smooth paste. Season and set aside. 2) heat oven to 400 degrees farenheit or 200 centig degrees 3) place the parsnips on a baking tray and drizzle the olive oil and sprinkle the celery salt on them and roast for 35 to 40 mins. until tender. 4) meanwhile, heat the remaining oil in a large skillet and sauté the onion, and celery, cook stirring for 5 mins. until tender. Add the potatoes and cook another 6 to 7 mins. 5) Stir in the stock and bring to a boil 6) reduce to simmer and cook 10 mins. 7) add the roasted peeled vegetables to the stock and mix well to combine. Remove the pot from the heat and process until very smooth, or use an electric mixer. 8) return the pan to the stove, on very low heat, stir the cream through the soup until heated through. 9) adjust the seasoning and serve with a garnish of walnut pesto. * I have 2 other Parsnip Creams to post which are quite nice too and a bit exotic ... This cream was made by my maternal side of the family in Basel, Switzerland. A Professional Chef, I had met on another forum, had given me these two and they are just stunners. PARSNIP WITH CURRY & STAR ANISE The ingredients are: 6 parsnips ( roasted in oven until tender ) 4 garlic cloves minced 2 star anise 1 Dl. Cream a pinch of cinammon Grated ginger to taste 1 reed of Lemon Grass 2 onions * The procedures are similar ... Roast the parsnips. Sauté the onion --- In a Food Processor blend the cream with the herbs and onion and then add all to the Chicken stock with the parsnips ... PARSNIP WITH VANILLA AND COCONUT The ingredients are: 6 parsnips ( roasted in oven ) 2 small onions minced chicken stock coconut milk milk cream 1 pod vanilla bean *** for those interested in the exact measurements of ingredients, please drop me a line. Margi Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.