Category Archives: parsnip

vegetables fukume-ni style

Vegetables simmered in a light sauce. Simple and delicious. This can be made with either of the following: turnip, pumpkin, courgettes, squash or white radish (daikon).

for simmering:
500 ml dashi
1tsp salt
2 tsps light soya sauce

Peel the vegetables. Cut into rounds, tapering the edges for added visual interest, courgettes need to be cut into thicker rounds so that they don’t fall apart when simmering. Steam vegetables until slightly soft. Combine the other ingredients in a pot, bring to a boil, add the cooked vegetables and reduce heat. Let simmer for 30 minutes. Serve vegetables in bowls and ladle on cooking liquid.

from: Japanese Cooking, A Simple Art, Shizuo Tsuji

crème de panais- cream of parsnip soup

4 parsnips, about 600-700 grs
1 onion
1 liter of vegetable or chicken stock
dash of full-fat cream
3 tbsp crème d’amandes
2 bay leafs

chervil or parsley
jerusalem artichokes
oil for deep frying

A delicious sweet and creamy soup! Wash & brush the parsnip, no need to peel them. Roughly chop parsnip and onions and put into a pot with the stock and bay-leaf. Bring to a boil, lower heat and simmer for 30 minutes. Meanwhile, prepare the crème d’amandes. When the vegetables are done, blend into a smooth cream. In a separate bowl, slowly mix the crème d’amandes with a few spoons of the soup, then blend into the soup by hand. Season with nutmeg, salt and pepper. Add cream. Top with

jerusalem artichoke chips. Garnish with chervil or parsley.

The soup is even better a day or two later.

crème d’amandes
Either use raw unpeeled almonds or alternatively blanch, peel and dry-roast them until they take on colour. Let cool down. Using a food processor, blend into a very smooth paste comparable to dry tahini. This takes quite a long time. Stop frequently in order to loosen the paste with a spoon and to avoid overheating. Can be kept in a jar in the fridge for months.

jerusalem artichoke chips

Finely slice the jerusalem artichokes, no need to peel them. Keep in cold water with a dash of lemon juice or vinegar to avoid discoloration. Drain and pat dry, deep fry until golden, drain and salt.

from: Claire Girard’s “Ma Vraie Nature”