I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.
This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star. If you have any suggestions on cooking parsnips I would love to hear about them.
Until then…may the parsnip be (mildly) with you!
Several parsnips, peeled and chopped
Fennel bulb, chopped
Two leeks, just white part, chopped
Two cloves garlic peeled
Three cups water (or enough to cover veggies)
One tablespoon butter
One tablespoon olive oil
Salt to taste
Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.
Ready to get herbed up? Then by all means keep reading!
Three 6 oz. salmon fillets (should serve two adults/two children)
2 sprigs rosemary
3/4 cloves crushed garlic
Chopped red bell pepper
10 mint leaves
Brush pan with olive oil and pre-heat on low 3-5 minutes. Salt fish generously. Place fish in pan skin side up. Cook uncovered @ 10 minutes.
While fish is cooking make the following mixture:
1 rosemary sprig leaves chopped (discard stem)
3 tablespoons olive oil
This should cover two fillets (I put butter on my daughters).
Brush on fish. I put the other sprig of rosemary on to be fancy and for the essential oils that may drip out (go know).
Cook another 10 minutes. While this cooks prepare salad (greens, mint leaves and bell peppers). Check the inside of the fish to see if it’s done. It should be flaky. If it is not done -turn off heat and cover with foil until cooked through. Serve with salad.