I still have a lot of dehydrated parsnip, so this one looked good. I added a little grated onion and garlic.
PARSNIP-AVOCADO SOUP
based on a recipe found on chidiet.net blog
1 lg parsnip
1/2 C water or celery juice
1 lg stalk celery, peeled
1/4 avocado
2 t flaxseed oil
1 squeeze lemon juice
1/2 t sea salt (to taste)
dried parsley (optional, for garnish)
- Process parsnip in food processor to a fine grated texture.
- Peel celery.
- Cut up avocado.
- In a VitaMix, process parsnip, water (or celery juice), oil, and lemon juice until smooth.
- Add remaining ingredients, and continue processing until smooth.
- If desired, garnish with a sprinkle of parsley
PARSNIP “RICE”
Parsnips were new to me last year. I had no clue what to do with them. I saw one recipe using them for “sushi rice”, but that was about it. Finally, since they are root vegetables, I decided to do what I do with beets and turnips….
I grated and mixed them with olive oil once, and then I grated them and mixed them with apple cider vinegar and a little garlic. The olive oil version is more like rice, but I like the vinegar version best.
I can do this recipe with fresh parsnips or soaked dehydrated parsnips.
1 response so far ↓
prettysmartone // March 15, 2008 at 5:01 am |
I made this tonight with about 1/3 C dried parsnips, 1/4 avocado, 1/3 of a small celeriac, no salt, 2 dashes of Tabasco, a dash of garlic powder.
I thought it was yummy – I will make it this way again. I might even sprinkle in some pepper or add 1 T grated onion.
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