red pepper pear parsnip soup
March 7, 2010
It’s a good day. Andrew and I saw 3 Eastern Bluebirds which are quite rare in these parts. I have been hankering to see bluebirds up close since we bought our farm in the county 7 years ago. And today, 3!!! Right on our front terrace. What that has to do with this soup I’m not too sure but this has to be my all-time fav. Bekah’s too. I’ve been waiting for a special day to share it with you and, I guess because of the bluebirds, today is that special day. So here it is. One of the best soups ever.
6 tbsps olive oil
5 sweet peppers, seeded and diced (the original recipe calls for roasted peppers, skinned and diced, but I never do that)
3 shallots, diced
2 cloves garlic, minced
2 ripe pears, skinned, seeded, and diced
2 pounds parsnips, peeled and chopped
6 cups veggie stock
sea salt and pepper
1. Heat olive oil in large saucepan. Saute peppers, shallots, garlic and pears over medium-high heat.
2. Add parsnips and stock.
3. Bring to a boil and let simmer until parsnips are tender.
4. Let cool slightly. Puree until smooth.
5. Season with sea salt and pepper to taste.
6. Garnish with fresh herbs and serve immediately.
From the Martha Stewart empire.
parsnip celery root puree with cardamom and vanilla
March 5, 2010
This recipe is from our family’s in-house chef and my brother-in-law, Eric Rogers – the guy who did the awesome Christmas firepit extravaganza. It’s absolutely delicious, and a good side for a vegan feast.
3 Parsnips
1 celery root
2 cardamom pods
1 vanilla pod
2 tbsps olive oil
1 tbsp honey
1/4 cup veggie stock
1/2 tsp salt
1/4 tsp pepper
Grind seeded cardamom in spice grinder.
Split vanilla bean in half and scrape vanilla from bean.
Peel parsnips and celery root and cut into 1” cubes. Cover with cold water in a pot and bring to a boil, then reduce to a simmer and cook until soft, approximately 30 minutes. Meanwhile, bring veggie stock to a simmer.
Drain parsnip/celery root mix and mash. Add olive oil, honey, and enough stock to allow a smooth, whipped consistency. Add cardamom and vanilla as well as salt and pepper and continue to mix until smooth. Serves 4.
v:gourmet 
