Label
All
0
Clear all filters

Roast Parsnip Soup, Glazed with Parmesan and Chive Cream

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Gary Rhodes

Published 1999

  • About

Parsnips are native to Britain, and they fulfilled the function of potatoes before the latter were introduced – they were served with roast beef, and eaten with salt fish on Ash Wednesday and other fast days. It was their sweet flavour that was valued mainly and, in Elizabethan times, they were even included in sweet dishes. They could also stay in the ground over the winter without spoiling, so were an extremely useful food.

I love roast parsnips. I couldn’t bear them when I was at

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title