Cook the whole parsnips in a saucepan for 20 minutes.
Cook parsnips in a slow cooker for half an hour on the “double boiler” mode.
Cook parsnips in a double boiler for half an hour.
How to make parsnip soup
Soup products
in a 5 liter saucepan
Chicken (weighing 1,2-1,5 kilograms) – 1 piece
Parsnip root – 300 grams
Milk – 1 cup
Carrots – 1 piece
Apple – 3 pieces
Onion – 2 pieces
Vegetable oil – 2 tablespoons
Bay leaf – 3 leaves
Kinza – 1 bunch
Salt, pepper – to taste
Preparation of products
1. Rinse the chicken, dry it, cut into pieces.
2. Put the chicken pieces in a saucepan, add water and put on the fire, after boiling, remove the foam.
3. Wash 1 onion and 1 carrot, peel and cut in half lengthwise. 300 grams of parsnips, 3 apples and the second onion, wash, peel (remove seeds from the apples), cut into cubes.
4. Chop 1 bunch of cilantro.
5. Heat a frying pan, onions and carrots, cut in half, put in a preheated dry hot frying pan, cut side down, fry for 5 minutes over medium heat.
6. Put the baked onions and carrots, 3 bay leaves in a saucepan for the chicken, season with salt and pepper, cook over low heat for 30 minutes.
7. Put the finished chicken on a plate, cool and separate the meat from the bones; Strain the broth.
8. Pour 2 tablespoons of vegetable oil into a saucepan, heat up.
9. Then add chopped apples, onions, parsnips, simmer, stirring occasionally, over low heat for 15 minutes.
10. Pour into a saucepan 1 liter of chicken broth, a glass of milk, add cilantro, bring to a boil and cook for 25 minutes over medium heat.
11. Grind the finished soup with a blender.
12. Then pour back into the pot, add salt and pepper, heat to the desired temperature.
13. Serve parsnip soup with chicken on top.
Decorate the finished soup with croutons.
Parsnip salad
Salad products
Carrots – 2 pieces
Parsnip root – 2 pieces
Mustard – 1 teaspoon
Celery root – 1 piece
Daikon – half root vegetable
Olive oil – 120 milliliters
Parsley – 1 large bunch
Sherry vinegar – quarter glass
Sugar, salt – 1 teaspoon each
Preparation of products
1 carrots, celery root, 2 parsnip roots and daikon wash under running water, dry, peel.
2. Grate everything on a coarse grater and transfer to a salad bowl.
3. Wash 1 bunch of parsley, dry and chop finely.
4. 1 teaspoon of mustard, a teaspoon of sugar, a spoonful of salt, a quarter of a glass of vinegar, chop the parsley in a blender until smooth.
5. While grinding, gradually add 120 ml of olive oil.
6. Season the grated vegetables with mustard sauce, mix.
7. Cover the salad and leave in the refrigerator for 20 minutes.