![]() I’ve partnered up with Wolf Gourmet to share this recipe for roasted parsnip apple soup with baked lotus root chips. After I topped the soups, I just piled the rest of the chips on a plate and ate them like, well, chips. I love the contrast between the geometric shape and color of the lotus root chip and the creamy, pale parsnip soup. Actually, the first time I served these was at our Table Sharing workshop – I topped miso corn soup with baked lotus root chips, and it was so pretty and delicious I had to reproduce it, and this parsnip apple soup seemed like a great candidate. This time though, I deviated from tradition. I’ve had them stuffed with sweet sticky rice or even as part of a porridge dish. It’s a slime that is welcome and you can often find them stir fried or incorporated in soups in Chinese cuisine. Lotus roots are a vegetable that is crunchy by nature, but can also get slimy when cooked. These can be made ahead of time, which is what I did, since they require a lower temperature so as not to get completely burnt. Instead of topping it with croutons, I crisped up some thinly sliced lotus roots with some salt and pepper. Rainy day weather, foggy skies kind of cozy. I’ve been obsessed with the umami-salty and sweet combination, so I couldn’t resist adding a dollop of miso to it, and then adding some tart, crisp apples to enhance the parsnips’ intrinsic sweetness. I roasted them and then pureed them to form a soup. As you peel a raw parsnip, you can almost taste the slightly sweet nuttiness of the vegetable, hinting at what it could taste like when cooked. They’re pale and creamy in color and have a unique, earthy taste to them that is just perfect for a cozy fall soup. ![]() Carrots are always receiving attention due to their vibrant colors and beautiful heirloom varieties, and I love carrots, too, but recently I’ve been drawn to a vegetable that looks similar but possesses a different elegance and almost bold fragrance – parsnips.
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