The snow is still on the ground and it has been as cold as -17C here recently, so soup is definitely the order of the day! This is a bit of a makey-up recipe with bits from different books to fit the ingredients to hand.
Spicy Parsnip and Apple Soup
800g parsnips, peeled and choppped
2 onions
1 tbsp vegetable oil
2 eating apples, peeled and chopped
2 cloves garlic, chopped
1/4 tsp chilli flakes
1 tsp ground coriander seeds
1 tsp ground cumin seeds
300ml semi-skimmed milk
600ml beef, chicken or vegetable stock
Heat the oil in a large pan and gently fry the onions until soft, add the garlic and spices and cook for a couple of minutes. Add the parsnips and apples stirring well to cover them with the spices. Add the stock and cook until the parsnips are soft. When slightly cooled, use a hand blender or liquidiser to liquidise the soup. Add the milk and reheat. Serve with a sprinkling of cayenne pepper and lots of crusty bread.
I have to say that the photograph does not do the soup justice, it looks a bit odd and grey on there lol!
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Related Videos :below I show related videos and not so related to this article.
Chef Celeste shows you how to make a delicious white sauce pasta in the comfort of your own kitchen. For questions about the recipe, schedule a cooking class, or to request something for Chef to cook next, please let her know! Visit our blog at http://teachmenowhouston.blogspot.com
Here's the recipe:
8 mini sweet peppers or 3 large sweet bell peppers (red or yellow preferably)
1-2 Tbsp of Extra Virgin Olive Oil or Butter
2 large leeks, sliced thinly
4-5 garlic cloves, chopped
2 handfuls of fresh oregano (if using dry, use 1 Tbsp)
1 20 oz package of Lean Ground Turkey
4-5 parsnips, peeled and sliced in uniform pieces
1 Tbsp White Pepper (or less if you can't handle spicy)
1 Tbsp Cayenne Pepper (again, less if you can't handle it)
1 Tbsp Black Pepper (if you cut this down, you're a wuss)
Salt
1 pint Heavy Cream (you can use light cream or half n half, it's just not as decadent)
1 cup of shredded Parmesan Cheese
1lb of Penne or Bow Tie Pasta (multigrain or wheat for low carb diets) prepared according to package instructions using well salted, boiling water
1. Start off by roasting your peppers either on an open gas flame on your range top or by placing them in a pan in a 500 degree oven (or broiler.) You want to keep rotating your peppers around as they blacken to ensure that all sides of the pepper skins are nice and charred. Once completely blackened all over, place the peppers in a bowl and cover with cling film. Let them set in here for 20 minutes or more. The sweating makes it easier to peel the skins off. After 20 minutes, peel the skins off and chop up the peppers in slices and set aside.
2. Get your salted water going so it's ready and boiling when you need to put your pasta in. Clean your leeks, removing all the dirt between the layers. Slice them finely and set aside. Next, chop your garlic up and throw it in the same bowl. In a saute pan you can cover with a lid, pour in your olive oil. Bring the pan up to a medium heat and then place your leeks, garlic and Oregano in the pan. Season them with a little salt and a touch of black or white pepper. Cover the vegetables and turn the flame down to low and slowly sweat the leeks and garlic for about 10 minutes.
3. After your leeks have gone translucent in color, take the lid off and turn your flame up to medium high. Stir in your raw ground turkey meat. Also at this stage, stir in your cayenne, white and black peppers and salt. You want to completely brown the meat until cooked thoroughly.
4. Once the meat is thoroughly cooked, add your cream and parmesan cheese. Bring the sauce to a simmer and cover for about 10 minutes, or while your pasta is boiling. (Hint: Throw your pasta in right after you add your cream) Don't forget to taste your sauce to make sure the seasonings are just perfect.
5. Drain your pasta once it's al dente and serve your sauce on top, sprinkled with the sweet peppers. Add more parmesan cheese if you like. Enjoy!
NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN
NIGELLA LAWSON/ Nigella Christmas: Food, Family, Friends, Festivities Food to Celebrate Life The Pleasures and Principles of Good Food
Nigella has an affection for Roast turkey and in her mind there is no alternative to Christmas lunch. Super-spiced and juicy, Roast turkey is at the centre of this episode. Serve it with Pancetta and chestnut sprouts, Gingerbread stuffing, Roast potatoes and Maple syrup parsnips.
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