For my second recipe as Rude Food ambassador; as I still had a glut of rescued parsnips and potatoes left, I thought I’d do a take on my roasted parsnip & mustard soup.
these are rescued ingredients I was given for this recipe: rescued parsnips, sage, apples & potatoes.
- 4-5 medium parsnips (roasted)
- 1 onion
- 2 potatoes, peeled & cut into quarters
- 1tbsp German mustard (use wholegrain mustard as an alternative)
- 1tbsp Dijon mustard
- 1tbs dried sage
- 1tbs dried parsley
- 1 Litre of water
- Rapeseed oil
- A handful walnuts chopped and toasted
- Chopped fresh parsley
- 1-2 small golden roasted parsnips
- slice of fried apple (optional)
- Some walnut oil (optional)
Pre-heat your oven to 180°C with your baking tray loaded with a generous glug or two of rapeseed oil, then peel and parboil the parsnips and potatoes. Toss the parsnips in the hot oil and roast for 25 minutes or so.
While they’re cooking, chop and fry the onion in a Le Creuset style deep pan with a little oil until they’re soft and mellow. Next, add in the potatoes. When the parsnips are done, remove from the oven and snip into the pot with a pair of scissors (keep one or two smaller parsnips and leave to one side for the garnish). Pour over the water, stir in the mustards, the dried parsley & sage and season generously with salt and black pepper. Put the lid on and let it simmer for a further thirty minutes.
When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, creamy soup. For the topping, chop and toast the walnuts in apotatoes dry frying pan. Finish with chopped parsley, a slice of fried apple, walnuts, a drizzle of walnut oil and the whole roasted parsnips you kept from earlier.
Serve with with a good hearty loaf; I served mine with a crusty walnut bread and a good beer!