My new friend works at a place called Boston Organics- a home delivery service that shows up at your doorstep with giant boxes of beautiful, organic produce. I received my first box on Friday- turnips, collard greens, onions, sweet potatoes, parsnips…. this is better than a birthday for me. I also love the creativity it engenders- you have to use what you get. So recipe one from the Boston Organics box is Parsnip and White Bean Soup. Parsnips are slightly spicy root vegetables that look like white carrots. If you’re new to them, I hope this recipe is a starting point for you! -Amanda
Parsnip and White Bean Soup
1 medium onion, chopped
2 tablespoons extra virgin olive oil
2 cloves garlic
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 pound parsnips, chopped
1 can white beans
water or broth, to cover (4-6 cups)
1 tablespoon maple syrup
1 teaspoon dijon mustard or horseradish
salt and pepper, to taste
1. In a soup pot, sautee onions in olive oil until they begin to caramelize. Add garlic, thyme and nutmeg, and cook 1-2 minutes.
2. Add parsnips and continue cooking until the parsnips begin to brown.
3. Add the white beans, and broth. Cook until all ingredients are soft.
4. Puree until smooth. Add maple syrup, horseradish, and salt and pepper to taste.
5. Serve with crusty bread.