Curried Parsnip Soup

As I mentioned yesterday, I am so thankful for parsnips! I think they are my all time favorite root crop.


We were having people over for a potluck on Saturday night and I was trying to figure out what I could do with the one and a half bushels of parsnips I’d just pulled out of the garden. Finally, I googled ‘parsnip recipes’ and found one for Curried Parsnip Soup and I thought MMMMMMM, that sounds really delish!

So, I am going to recreate my version for you here. Trust me when I say that you should feel free to mix it up to suit your own personal tastes or because you don’t have chicken stock, but you do have beef stock on hand. That is what makes a recipe uniquely your own, so don’t be shy that way.

I began with:

about 3 pounds of parsnips – peeled and chopped
1 large onion chopped
2 large cloves garlic minced

Melt 1/2 cup butter in a pan and sauteed above three ingredients until onions are soft
Add 4-5 cups liquid (chicken stock, beef stock) I used a combination of chicken stock and mushroom stock
and 2 teaspoons curry powder and salt and pepper to taste
Cook until parsnips are soft

Process through tomato/apple sauce maker
Add 1 1/2 to 2 cups heavy cream and warm slowly

Serve with a sprinkle of red pepper or paprika

parsnip soup - Copy

Gratitude #35

parsnip b and w

Last week I dug a row of parsnips from the garden – the last harvest of the season.


How could you not – they are so sweet and hearty tasting. My favorite way to cook them is to fry them in butter – sometimes with some potatoes or other root crops like carrots and beets.

I haven’t tried roasting them yet, but that’s next.

Yeah, this week I’m thankful for the simple and delicious gift of parsnips from mother nature!


We have had several frosts of late so I decided it was time to pick the parsnips.

I haven’t always been a parsnip fan, but my husband turned me on to them a few years ago and now I’m hooked.

Especially when they are fresh from the garden. They are sweet. And meaty. And smooth. As I was pulling them out of the ground I could smell their goodness mingling with the cool chill of fall. Mmmmmm, I could almost taste their deliciousness.

They are good in the same way that pumpkin soup and apple crisp are good in the fall.

Can you smell that mouth-watering yumminess yet?

Despite the fact that we’ve had several frosts the tops of them remained green and luscious.

When I pulled up the first batch to have with leftover Parmesan Chicken that my hubby made – (“It called for mayonnaise in the recipe so I knew you would love it,” he smiled at me.) – I planned to saute them in a little butter. Keep it simple is always a good policy.

But when I got back to the kitchen I found a bit of cauliflower left over and half an onion. What the heck I thought. So I chopped everything up into bite size pieces and sautéed away, adding a little sea salt and fresh ground pepper.


I can’t begin to describe the scrumptiousness. I cooked them until the parsnips began to brown and the onions to sweeten. Really. You have to try this. If you don’t have your own parsnips run now to the nearest market and get some. Don’t forget an onion. They would probably be as good without the cauliflower so you could skip that.

As we were enjoying the leftovers the next morning with our eggs, we talked about other tasty ways to cook them.

Maybe mashed with potatoes and garlic. And lots of butter.

Maybe mashed and mixed with cheese, onions, breadcrumbs, herbs, and butter – formed into patties – and sautéed like potato pancakes or fish cakes.

Then I experimented. I LOVE corn fritters and thought, why not parsnip fritters? To make them chop about 2 cups of parsnips and onion, medium to fine, add about a tablespoon of parsley, and sauté them until medium soft. Let them cool and then add 2 eggs and some flour – enough to give the mixture some body. Next drop by heaping tablespoons into heated butter or oil and fry until golden brown. Turn and brown on the other side. Serve while warm.

The fritters were yummy, but they really need a sauce to complete them. I suggest a honey/mustard/mayo sauce, but Ranch dressing would also be good.