Above: Parsnip Chowder. Below: Raw parsnips from A Tasty Week
I must admit that I have not spent much time getting to know the humble parsnip. This is entirely my loss, as a cooked parsnip packs a unique, sweet yet funky flavour, a flavour like none other. This tasty root vegetable grows well in our climate. B.C. parsnips are planted in the early Spring and require a long, cool growing season and are available from mid-August all the way through to April of the following year. In case you were wondering, they a good source of carbohydrate, vitamin C, minerals such as potassium and calcium, and fibre. In fact, as far as food value goes, parsnips exceed any other vegetable except potatoes.
Today’s ‘Parsnip Chowder’ is an adaptation my mom concocted from a recipe she found on page 21 of this month’s issue of EAT Magazine. Though I have not tasted the original version, which also calls for pieces of candied salmon and keeping the potato diced….. I strongly suspect that June’s pared down version is superior, because it celebrates the parsnip in all its glory as opposed to forcing it to compete with the dominant flavour of salmon. She also pureed the potato along with the other ingredients, resulting in a velvety, creamy, parsnip-py soup.
Parsnip Chowder (adapted from EAT Magazine)
Makes 8 cups
1 large knob butter
3 fresh thyme sprigs (I used dried, from jar)
2 garlic cloves, minced
1 onion, chopped
4 large parsnips, peeled and chopped
1 L. chicken or vegetable stock
2 c. whole milk or water (I used 1% milk)
1 potato, peeled and diced
Melt butter in a very large saucepan over medium heat. Add thyme sprigs, onion and garlic. Stir often until softened, 6 to 8 minutes. Add parsnips and stir to coat, then pour in broth and milk. Bring to a boil, then reduce heat; cover and simmer until parsnips are very tender, 10 to 15 minutes. Discard thyme sprigs and then add potato. Simmer, stirring often, until potato is tender, 10-12 minutes. Then puree soup using a regular or hand held blender. Strain through a fine mesh sieve (that will give the soup a velvety texture) and then return to saucepan, reheating if necessary. Ladle into bowls or mugs.
