Parsnip Puree

My baby is weaning, so I wanted to make vegetable soup.Choose mild-tasting vegetables, and put at least three varieties into the soup. Recipe by Yuri mama.

Ways to Use It:• Soups & Stews – Great for miso soup, seafood chowder, or salmon stew.• Sauces & Gravies – Use as a base for seafood sauces and reductions.• Rice & Noodles – Cook rice, congee, or noodle soup for extra flavor.• Braising Liquid – Perfect for braising fish or seafood.• Bisques & Curries – Adds richness to creamy seafood dishes.

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

I had beets that needed to be made into something. Why not a soup?I tried to find a recipe that I liked, but either it didn't sound good or the directions were not helpful.The purple sweet potatoes were added to give the soup it's purple coloring. You can use whatever potatoes suit you. This was my first time making a soup and throwing ingredients together.So here is my take on a beet and potato soup. I hope you enjoy!!**serving size is dependent on how big and hungry a person is. If serving small cups can easily feed 8-10 people**

I just let the eggs sit. Microwaving can make them explode, or cook too firmly. Different microwaves also produced different results and I always had to keep an eye on them. This recipe is great because you can make other dishes while the eggs are cooking.Don't cover with a lid once you've dropped the eggs in the water. If you cover the pot, the water temperature will not go down, and the eggs will be semi-cooked or cook through. Once you've put the eggs into the pot, don't touch it (the water also cools down if your stir)! It's okay to just leave them be. 1 to 3 eggs is the ideal amount for a normal sized pot. Recipe by Mokugetuayame.

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.

Cooked up a whole chicken,only used a little so i saved it to make a casserole, no waste. Do not throw away the chicken bones use to make fresh chicken stock.

For topping your meal.Step 1: If you don't bring the water to a full rolling boil, the temperature won't be high enough and it won't work.You can probably make 3-4 eggs at the same time. But if you put in too many, the temperature of the water will drop too much and it will be only half done. Recipe by kyonmi

I just roughly estimated without exact Measurements, for future reference

I thought I'd write down how to peel chestnuts for chestnut rice or chestnuts in syrup.A knife that cuts well is easier to work with. Be careful not to cut yourself as you work. For easy to make amount. Recipe by Hakuundou

A delicious, quick way to have stock for soup now or later utilizing chicken now or later too!

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

I read in some book and heard on television that if you boil cold eggs, they'll be easier to peel. I tried it out and it turned out well, so I always do this.The water comes to a boil quickly when using a frying pan, and it might also save fuel? lolThe way that the eggs will boil might be a little bit different depending on the size of the eggs.You don't really need to adjust the heat, just keep the water boiling.If you're scared or having difficulty rolling the eggs, I think that it would be alright not to. For those of you who are nervous about placing the eggs into the pan with your hands, you could of course use a ladle. I cracked a lot of eggs too. Recipe by Kumiyamu

I learned this from my friend!Chicken breast is cheap, but it's rather dry when cooked. But you can make it moist and tender with this recipe.Do not turn on the heat after you put the wrapped chicken into the pot, since the plastic wrap may melt!It's easier to roll up the chicken, and it won't break up easily if you remove the skin.Or remove the skin first, then wrap it around the rolled chicken, then wrap in the plastic wrap! Recipe by mapi0711

The first time I made this I was just trying make a side dish no one would complain about. It was such a big hit, everyone wanted me to make them again the next night. :-D

Very good soup. I've been making it like this for a long time. Enjoy. If you like spinach or escarole you can always add some in yummm.

I saw this tip on TV and thought it was interesting, so immediately tried it out. I adjusted the amount of water and method to suit my style.I use the hot water from an electric kettle set to 50℃. That way, I don't have to take the temperature of the water.To make nice and plump Manila clams, enjoy them cooked with Chinese chives and salt. For 1 bag. Recipe by AZberry

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

Be sure to bring the eggs to room temperature. If the temperature of the eggs is too low, the eggs will crack. You can probably make up to 5 eggs at a time this way. Recipe by Okooko

Trying out different stars for a healthy, hearty vegetable cream soup, that doesn't use any flour or fairy for thickening. You can add yougurt if you prefer the tangy taste.

I've been making perfectly smooth and flawless boiled eggs like this for many years.By piercing the eggs with a pin, you are making a hole in the membrane of the egg. When an egg is boiled like this, hot water gets in between the membrane and the shell, and so the egg becomes easy to peel.If you put the eggs in cold water, the white may come running out of the hole, so put the eggs into boiling water. For as many as you like. Recipe by Ukiuki kitchen

I used to go to a grocery shop in Kobe specializing in imported foods. I saw beetroot tins there. I tried one because the colour was so beautiful, and made my first beetroot soup about 20 years ago.When you serve the soup warm, do not boil after adding the milk; this will ruin the nice aroma and beautiful colour. When you serve it chilled, chill the paste first before adding the milk; this way, you won't need to cook it for long and it will maintain its colour. Recipe by marilin36

Based on a dish my parents always made for me at home. This is what got me to like potatoes!Be careful not to let this boil over when simmering, because cleaning up afterwards is a pain.Adjust the amount of the milk according to your liking. Recipe by Kakigori

Hotdish is a wonderful thing. Protein, vegetables, cheese and potatoes all wrapped up into one entree. Can be made from scratch or from leftovers, so it's the perfect Thanksgiving (or after Thanksgiving) meal!(This one went faster than I could take pictures!!)

These shrimp are succulent and delicious... can be served for lunch or dinner

Changing over to FODMAP DIET slowly weaning out foods not allowed. Was a bit sceptical but this soup tastes amazing it will be a regular

This squash is so sweet and tender and very easy to prepare. It has a lovely buttery flavor so you don't have to add extra flavoring or spices unless desired.

Creamy Mixed Vegetable SoupI had this dish at Panorama Restaurant Dinner Set @ Jasmine Executive Suites. It was delicious, so I decided to try making it myself.

I always make this when I have extra apples! I've discovered the best flavor I like. You can safely adjust the sugar and lemon juice amounts to your taste.○ Simmer the apple patiently! It takes time, but the flavor will be great.○ The chunkiness of the apple is up to you! I like to cook them until they are falling apart a bit, and with plenty of juices. Recipe by Miiko929