This warming root veg soup is spiced with delicious flavours from ... cover and fry for 5 minutes until softened but not browned. Add the parsnips, carrot and garlic and cook, stirring ...

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch ...

Well, I am here to say give parsnips a chance. This Creamy Roasted Parsnip Soup plays off the spicy, almost licorice-like, taste of the parsnips. The addition of a few carrots adds a touch more ...

sugar and maple syrup in a pan over a gentle heat, then cool slightly. Whisk the eggs into the mixture, then stir into the flour, baking powder and mixed spice. Next add the grated parsnip ...

Place the maple syrup, butter ... Stir in the juice and zest as well as the parsnips, apple, walnuts, and most of the oats. Scoop the mixture into the muffin cases, sprinkle with the remaining ...

Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook over low heat, covered, until the parsnips are completely tender. Transfer to a blender, and purée until completely smooth ...

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.

It’s a flavour that is quite strong so stands up beautifully to other powerful flavours, be they spicy, punchy or herbal. The soup uses parsnips and the last of the winter leeks for a satisfying ...