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Parsnips like coconut

January 26, 2012

If all parsnips grew straight, their transformation from their just harvested state to readiness for use would be easy. But they don’t. The beloved says that the soil type makes a difference and that parsnips do better in a sandy soil – that doesn’t really explain the individual variations in our crop, but I’ll let that slide. Suffice to say, some of the parsnips I have at my disposal require battle – and at the end of the battle I’m not always sure it’s worth the effort. Today it was.

As I wrenched the parsnip limb from limb in  preparation for soup making (I think I’ve decided soup’s the best option for misshapen parsnips), the parsnip smell reminded me (a little) of coconut, and so, ever keen on a  soup which might meet the approval of parsnip lovers as well as loathers, the idea of parsnip and coconut soup was born.

In a large soup pan (with a lid) put a glug of olive oil and add a chopped onion, a chopped and deseded red chilli,  a handful of red lentils (washed, but not soaked) a medium sized chopped potato, a large chopped carrot, some chopped parsnip, and two peeled and chopped eating apples.  Heat and stir well and put the lid on and let it cook for 15 minutes, stirring occasionally.  Let it brown a little, but don’t let it burn. Then add a tin of coconut milk – mine was 450ml or just about 16fl oz – and then fill the tin with water and add the water. Bring the whole lot to the boil and then simmer until the vegetables and lentils are done. Season with salt to taste and serve with French bread and a garnish of rocket – or something green.  Arlo said it was nice.

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