Agriculture Reference
In-Depth Information
O N E S I M P L E D I S H: Braise turnips or rutabagas just as you would carrots
(see page 353).
Cream of Parsnip Soup
This is a somewhat plainer version of a recipe by the great San Francisco chef
Jeremiah Tower. He garnishes his version with shaved white truffles. It's also
really, really good with sour cream.
4 SERVINGS
Working lightly with a vegetable peeler, peel the parsnips, then cut off the bottoms and
tops. Continuing to use the vegetable peeler, cut away and save the rest of each parsnip
down to its woody core, catching the thin slices in a wide pot. The color of the vegetable
will change from creamy white to ivory when you get to the core. Discard the core.
Add the butter, onion, potato and 1 teaspoon salt to the pot along with 1/3 cup water. Place
the pot over low heat, cover it tightly and cook slowly, "sweating" the vegetables until
they begin to become tender, about 15 minutes. Stir from time to time to keep the veget-
ables from sticking and scorching. If necessary, add a little more water.
