I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

A warming winterstop with little ingredients

Bought a 1 euro 'no waste' bag. These veg where in it along with some fruit. Great value for money and good for the invironement.

I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

I got the idea of sautéing a parsnip with curry powder from a curry-flavored parsnip soup recipe. That idea eventually led to this recipe.-Microwaving the parsnip will decrease the sautéing time. It also increases the sweetness. I recommend sautéing until golden brown and fragrant.-Cayenne pepper brings out the flavor, but it is optional. Recipe by Tokurai

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.#GoldenApron23

I love Indian food. My favorite dishes to eat and make are curry potatoes and tikka masala. I have tweaked each recipe to a point that I feel like they're as perfect as they'll get. As I make it, this curry is not spicy, because I pair it with a spicy tikka masala and the flavors balance perfectly. If you want to spice it up, use hot curry powder in place of the regular curry powder or add up to 1/2 tsp cayenne pepper. This also works extremely well as a vegetarian main dish.