#parnsnip

[tasseltotable]

Going back to my roots: parsnip, celery root, and potato soup with dill and horseradish cream. I sautéed shallot and onions in a little bit of butter and olive oil, then added parsnip, celery root, potato, thyme, salt, pepper in the pressure cooker with a little bit of broth and brought it up to pressure for 5 mins. Then used an immersion blender in the pot (SO much easier than a regular blender!) to purée all the soft vegetables. Added more broth to thin out the purée to my desired soup consistency and that’s all!!! Took less than 20 mins from the very start of cutting the vegetables to the finished dish! (For the horseradish cream, I simply mixed a small spoonful of creamy horseradish with a spoon of sour cream). #rootvegetablesoup #creamybutnocream #pureedsoup #parsnippotatoandceleryroot #parnsnip #celeriac #potato #smoothsoup #dillandhorseradish #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/B42q3mtnrNH/?igshid=pv4pi3g425j1

[vegan-junkie-sunny-side-up]

How about a big fat plate of #pasta? I made these #wholewheat #ravioli with sauteed #garlic #chilli #parnsnip #tempeh #mushrooms #zuccini and #parsley. It was light, but #comforting, #spicy but with a sweet hint of parsnip. Once all was nicely mixed on the pan, I sprinkles just a little of #vegancheese and let melt. Yum. #lunchideas #vegan #plantbased #veganeats #healthyeats #dubaivegan #simplelunch #veganlunch #healthylunch (at My lavender kitchen)

[vegan-junkie-sunny-side-up]

#Christmas #veganwellington with a spin. I sautéed onion, leek, chopped celery, #carrots, #parnsnip, #mushrooms with a pinch on salt pepper,cumin, paprika and nutmeg, added cooked #lentils. Filled into a #vegan #pastrydough, shaped, baked. #veganchristmas #healthydinner #eatvegan #homemade #seasonaleating #vegetarian #veggies #comfortfood (at My Lavender Kitchen)

[justyummygoodness]

Parnsnip, Carrot and Zucchini frittata

Ingredients:

2 tsp light olive oil 1 large onion, chopped 2 large grated zucchini 2 grated carrots 2 grated parsnips 2 cloves garlic 2 green shallots, ends trimmed,finely chopped 5 eggs, lightly whisked 1/2 cup coarsely grated jarlsberg or tasty cheese 1/3 cup finely chopped fresh parsley 1/2 cup finely chopped spinach 4 tbs plain flour, sifted salt & pepper to taste

Preheat oven to 180°C. Brush a shallow cake pan with olive oil to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Heat the oil in a medium saucepan over medium heat. Cook onions and garlic for 2 mins or until golden, then add the zucchini, carrot, parsnip and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

Combine vegetable mixture, egg, flour, cheese, spinach, parsley, salt and pepper in a large bowl and stir until well combined.

Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12-20 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely.

*You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.