Meatless Monday: Roasted parsnip soup and walnut pesto

by Sarah Steimer

I think this soup (which, yes, does kind of look like applesauce) would have been dead in the water without the pesto. The pesto absolutely made it.

• 2 pounds medium parsnips, peeled and cut into 1-2inch pieces
• 3 tablespoons olive oil, divided
• salt and pepper, to taste
• 2 tablespoons walnuts, toasted
• 2 tablespoons finely chopped mixed fresh herbs (I used flat-leaf parsley and tarragon)
• 1-2 cloves garlic
• optional: 1 tablespoon finely shredded Parmesan (leave out to make vegan)
• 1 teaspoon fresh lemon juice
• 4 cups vegetable stock

Toss parsnips with 1 tablespoon oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22-25 minutes.

Combine walnuts, herbs, garlic and Parmesan in a food processor and pulse until very finely chopped. Add remaining 2 tablespoons oil and lemon juice and pulse to combine. Season pesto with salt and pepper to taste.

Let parsnips cool slightly before transferring to a blender. Add stock and puree until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and a little olive oil and serve.

Makes 4-6 servings.

Recipe adapted from: Bon Appetit

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Sun-dried tomato and parsnip lasagna bake

by Sarah Steimer

One of my goals this year is to make more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with total laziness and whatever happens to be in the pantry/fridge.

• 5-6 lasagna noodles
• olive oil
• 1/2 sweet onion, sliced thin
• 1-2 cloves garlic, minced
• 1 medium parsnip, peeled and cut into about 1/4-inch pieces
• salt and pepper
• 1/2 cup roughly chopped sun-dried tomatoes
• 1/2 cup vegetable broth, divided
• 1/4 cup roughly chopped fresh mozzarella
• 3/4 cup ricotta
• 1 egg yolk
• 2 tablespoons fresh, chopped parsley
• 2 teaspoons dried oregano
• 1-2 teaspoons crushed red pepper
• 3 tablespoons shredded Parmesan or Asiago

Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.

Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.

Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.

Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.

Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.

Makes about 4-6 servings.

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Creamy carrot and parsnip soup

by Sarah Steimer

I didn't know what to expect with this soup, but I ended up loving it. I'm not sure of the best way to explain it, but it's earthy without tasting like - well - dirt, thanks to the sun-dried tomatoes.

• olive oil
• 4 large or 6 smaller parsnips (4 cups) cut into 1/2-inch pieces
• 5 medium-sized carrots (2 cups) cut into 1/2-inch pieces
• 1/2 large onion (1 cup) diced
• 6 cups vegetable broth
• 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
• 2 teaspoons oregano
• 1 teaspoon rosemary
• salt and pepper, to taste
• balsamic vinegar (optional)

Heat oil in a dutch oven or sturdy pot over medium-high heat. Add parsnips, carrots and onion. Cook for 5 minutes, stirring occasionally.

Ad 3/4 cup broth and cook for 10 minutes, or until the broth is evaporated. Add the remaining 5 1/4 cups broth, along with 1/2 cup sun-dried tomatoes, oregano and rosemary. Season with salt and pepper. Cover and bring to a brisk boil. Remove from heat and let cool for a few minutes.

Puree in a blender or food processor a few cups at a time until smooth.

Add remaining chopped tomatoes. Serve immediately, drizzled with balsamic vinegar if desired and served with a crusty bread. We had it with a great whole-wheat baguette.

Makes 6 servings.

Recipe adapted from: Vegetarian Times

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