Photo Credit: Stop Food Waste Day Cookbook
Ingredients (4 servings)
18 oz. parsnips, scrubbed and clean
1 onion, sliced
2 garlic cloves, chopped
1½ tsp curry powder, divided
14 oz. coconut cream (save some for garnish)
1 quart (4 cups) Mother's Broth
3 tbsp vomFASS Curry Oil
Salt and White Pepper, to taste
Peel the parsnip lengthwise in one long strip and set aside.
Slice peeled parsnips into equal pieces approximately ¼ inch thick.
Heat the vomFASS Curry oil in a pan and add the onion and garlic.
Allow them to soften and add the parsnips (not the skins).
Cook for 5 minutes stirring frequently.
Add 1 tsp curry powder and cook for another 2 minutes.
Pour in vegetable broth and simmer for 1 hour or until the parsnips are very soft.
Add the coconut cream and bring back to a simmer.
Stir well and turn off the heat.
Purée the soup and add seasoning to taste.
For the parsnip chips, heat a fryer or pot of frying oil to 350°F.
Fry the parsnip skins for 30 seconds and allow to drain. Repeat
the process and allow to cool.
Turn the oil up to 400°F and fry for a third time until crisp, but not burnt.
Drain and toss in a little salt and ½ tsp. curry powder.
Place on paper towel kitchen paper to drain.
Drizzle with coconut cream and top with a handful of parsnip chips.
Creativity Alert: Carrots and carrot peelings can be easily substituted for the parsnips in this recipe.
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