“Parsnip has a grassy aroma that reminds me of Пасхе”, — говорит Алекс. 
The photoDishes: David Malosh Time: 1 hour. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 medium parsnips, peel and cut into pieces of 2.5 cm.
- 2 medium carrots, peel and cut into slices of 2.5 cm.
- 2 tbsp. l (30 gr.) Butter
- 1 onion, chop finely
- 1 tsp coriander seed
- 1 tbsp. fresh parsley, chop the leaves and leave soft petioles
- 2 cloves of garlic, chop
- 1/2 tbsp. fresh orange juice
- 1 tbsp. l molasses
- 1/2 tbsp. fat cream
- 1/2 tbsp. whole milk
- 1 tbsp. l peeled grated fresh ginger
- Olive oil for spraying
Recipes with similar ingredients: parsnip root, ginger root, milk, cream, orange juice, onions, garlic, carrots, coriander, parsley
Recipe preparation:
- On medium heat, heat a large pot, add creamy oil, onions, coriander seeds, petioles and a large pinch salt. While stirring, cook for about 5 minutes until the onions are transparent. Add parsnips, carrots and garlic, salt and pepper. Cook, stirring, for 5-8 minutes to make the vegetables a little soft.
- Pour 7 glasses of water, orange juice and molasses into the pan. Bring to a low boil over medium heat. Cook stirring occasionally, until the vegetables are soft – 25-30 minutes. cream soup and milk, bring to a boil again. A few portions of the soup in a blender bowl and mashed until homogeneity. Dilute with water if the soup is too thick. Intervene ginger and chopped parsley leaves, salt. Serve the soup puree sprinkled with olive oil. Make mashed soup with root vegetables and tofu.
