Velvety roasted parsnip cream with a hint of pear and crispy sage chips - photo 1
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Velvety roasted parsnip cream with a hint of pear and crispy sage chips

Pikantne Christmas Eve Soups Christmas Dishes Vegetarian Dishes 75 min Medium 10 wyświetleń ~38.51 PLN - (0)
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Description

This soup is a modern and elegant proposal for the Christmas Eve table, which will delight guests with its unique flavor and appearance. Roasted parsnip gives it a deep, slightly nutty and sweet taste that pairs perfectly with the sweetness of ripe pear. The whole is velvety smooth thanks to careful blending and the addition of cream. An extraordinary touch comes from the crispy, aromatic sage chips, which not only add texture but also break the creamy consistency of the dish. The soup has a beautiful, creamy white color, making it look incredibly appetizing on festive tableware. Served hot, it warms you up and sets a holiday mood, making it the perfect start to a festive dinner. This dish proves that traditional ingredients can be presented in a new, refined form.

Ingredients (13)

Servings:
6
  • Parsnip 600 g
  • Pear 2 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • 30% cream 150 ml
  • Butter 30 g
  • Olive oil 45 ml
  • Fresh sage 20 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Hazelnuts 30 g
💰 Szacowany koszt dania: ~38.51 PLN (6.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing vegetables for roasting

1

Preheat the oven to 200°C (top and bottom heat). Meanwhile, prepare the vegetables. Thoroughly wash the parsnip and pears, peel them with a vegetable peeler, and cut off the tough ends. Cut the parsnip into cubes about 2 cm on each side, and the pears (after removing the cores) into similarly sized pieces. Peel the onion and cut it into large cubes. Peel the garlic and leave the cloves whole.

Ingredients: Parsnip, Pear, Onion, Garlic
Use a large cutting board and a sharp chef's knife. Evenly chopping the vegetables will ensure they roast evenly. I don't chop the garlic to prevent it from burning during roasting and to give a milder, sweeter aroma.
2

In a large bowl, place the chopped parsnip, pears, onion, and whole garlic cloves. Melt the butter in a small saucepan or in the microwave. Drizzle the melted butter and one tablespoon of olive oil over the vegetables. Season generously with salt and freshly ground pepper. Mix everything thoroughly with your hands or a large spoon, ensuring each piece of vegetable is coated with fat and spices.

Ingredients: Parsnip, Pear, Onion, Garlic, Butter, Olive oil, Salt, Pieprz czarny świeżo mielony
It's best to mix by hand - this way you can be sure that all the ingredients are evenly coated. Use a large bowl so nothing spills out while mixing.

Baking

3

Line a large baking tray with parchment paper. Spread the prepared vegetables on the tray in a single, even layer. Place in a preheated oven at 200°C and bake for about 30-35 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula. The vegetables are ready when the parsnip is soft (check with a fork) and everything is slightly browned and caramelized at the edges.

It is crucial to spread the vegetables in a single layer. If they are piled on top of each other, they will steam instead of roast and won't achieve a beautiful color and deep flavor. If you don't have a large enough baking tray, use two smaller ones.

Cooking the soup

4

While the vegetables are baking, prepare a large pot (with a capacity of about 4 liters). Remove the roasted vegetables from the oven. Transfer all the contents of the baking tray (along with the browned bits and juices) to the pot. Be careful, the tray will be very hot.

Use a heavy-bottomed pot that distributes heat evenly and prevents burning. Don't skip any browned bits from the pan - that's where the flavor is concentrated!
5

Pour the vegetables in the pot with hot vegetable broth. The broth should cover the vegetables. Bring everything to a boil over medium heat, then reduce the heat to low, cover the pot, and cook for about 15 minutes to allow the flavors to meld.

Ingredients: Vegetable broth
Using hot broth will speed up the cooking process. Gentle simmering will allow the flavors to meld without rapidly evaporating the liquid.

Blending and finishing the soup

6

Remove the pot from the heat. Use an immersion blender and blend the soup directly in the pot until you achieve a perfectly smooth, velvety consistency. Blend patiently, making up-and-down motions to incorporate all the vegetable pieces. This may take 2-3 minutes.

If you are using a jug blender, remember to let the soup cool slightly and pour it in batches, no more than halfway up the jug. Always hold the lid with a cloth, as hot steam can push it off. A hand blender is safer and more convenient.
7

Place the pot with the blended soup back on low heat. Pour in the 30% cream and add a pinch of freshly grated nutmeg. Mix thoroughly, heat for 2-3 minutes, but do not bring to a boil. Taste the soup and season with additional salt and pepper if needed.

Ingredients: 30% cream, Nutmeg, Salt, Pieprz czarny świeżo mielony
Do not cook the soup after adding the cream, as it may curdle, especially if it is low-fat cream. Heat only until it is hot.

Sage Chips

8

In a small skillet, heat the remaining two tablespoons of olive oil. When the oil is hot (but not smoking), carefully add individual dry sage leaves. Fry them for about 15-20 seconds on each side until they become crispy and slightly translucent. Remove them with a slotted spoon to a plate lined with paper towels to drain excess fat. Lightly salt.

Ingredients: Fresh sage, Olive oil, Salt
Sage leaves must be completely dry, otherwise the oil will splatter. Work quickly, as sage burns easily. The finished chips are very delicate, so handle them carefully.

Serving

9

Pour the hot soup into warmed bowls or deep plates. On top of each serving, place a few crispy sage chips. You can also drizzle the soup with a little olive oil or leftover cream. If using, sprinkle the soup with toasted and coarsely chopped hazelnuts. Serve immediately.

Ingredients: Hazelnuts
Heating the bowls (e.g., by pouring hot water into them for a moment) will help the soup maintain its temperature longer. Aesthetic arrangement of the toppings will make the dish look like it came from a restaurant.

Fun Fact

💡

Parsnip was one of the staple vegetables in Europe before the potato became widespread in the 18th century. Interestingly, its sweetness increases after the first frosts, as the low temperature causes the conversion of starch into sugars.

Best for

Wigilia Elegancka kolacja Jesienny lub zimowy obiad Dania na wyjątkowe okazje

Tips

🍽️ Serving

The soup is best served in deep, white bowls, which beautifully highlight its creamy color. For added elegance, you can make a dollop of cream and use a toothpick to swirl it, creating a heart pattern. Garlic croutons or puff pastry balls pair wonderfully with it.

🥡 Storage

Soup without additions can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, stirring frequently, without bringing it to a boil. Sage chips are best prepared just before serving, as they lose their crispness when stored.

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