It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber. Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.
2 cups peeled, diced parsnip (about 4 parsnips)
2 cups peeled, diced Yukon gold potatoes (about 2 lb.)
1 cup diced onion
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive or canola oil
Vegetable cooking spray
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup skim or 2% milk
11/2 cups vegetable broth
2 tablespoons chopped fresh dill
Garnish: Crumbled bacon, chopped green onions
1. Preheat oven to 500F.
2. Place parsnips, potatoes and onion on a large baking sheet coated with cooking spray. Sprinkle with salt and pepper; drizzle with oil. Bake at 500F for 30 minutes or until parsnips and potatoes are tender, stirring often.
3. Combine butter and flour over medium-low heat in a large Dutch oven, stirring constantly 5 minutes. Add milk and cook on low heat, stirring constantly until slightly thickened, about 10 minutes. Add potatoes and broth; cook for 10 minutes more, stirring occasionally. Add dill and cook 1 minute more. Top with fresh crumbled bacon and green onions right before serving.