I never expected to like a dish like this but decided to give it a try after impulsively buying a parsnip at my local grocer. Much to my surprise it's full of flavor and is very filling! As I had only one parsnip I used a raddish to make up for the loss in volume which was great as well. I highly recommend it! tortuga425 Redlands CA
I HAD to get rid of some butternut squash so we made this last night. We used veg broth instead of chicken & I used more squash than it called for & less parsnip & less leek. I don't think it would matter but the dish was so good I think more of everything would be great too! It was a LOT of chopping though to prep the dish.
This must be parsnip season as I never had them that they were this good. I followed the spirit of the recipe and used 8.5 ounces of parsnip/ same of carrots/and 4.5 ounce turnip that I happened to have.Put them in a covered dish in a 275 oven with maybe 3/4 cup veggie broth a pinch of nutmeg and coriander and nothing else. No butter no oil no added salt no sugar etc. and they turned out sweet soft and just how we like them. Didn't have leeks available and didn't miss them but would be great. My other dish was Eating Well orange and rosemary round beef roast with red wine and onion so we had our onions with that. These two things went nicely together.
Made leftovers into a better soup I made the recipe to serve with chicken and it was good but then the next day I took the leftovers pureed them added about a cup of chicken broth a pinch or two of cumin coriander and turmeric plus a little more salt and pepper and voila a VERY YUMMY soup. I've made butternut squash soup before and it wasn't this good. I think the parsnips make the difference!
I thought this turned out pretty well. I think half of the leeks would be enough. It kind of drowns the other vegetables to me. Don't leave out the nutmeg!! It made all the difference. I also added a can of chickpeas to make it a vegetarian entree. Cons: Lots of prep
