Parsnip And Japanese Sweet Potato Soup Recipes

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SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS



Sweet Potato-Parsnip Soup with Bacon Croutons image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
1 large onion, sliced
2 leeks, halved lengthwise and sliced crosswise into half-moons
4 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 pound sweet potatoes (about 2), peeled and chopped
1 pound parsnips (2 to 3), peeled and chopped
4 cups low-sodium chicken broth
Pinch of cayenne pepper, plus more to taste
3 slices bacon, finely chopped
4 ounces crusty bread, cut into 3/4-inch pieces (about 4 cups)
3/4 cup shredded gruyere cheese
Creme fraiche, for topping

Steps:

  • Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
  • Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
  • Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
  • Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.

Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 36 milligrams, Sodium 1128 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 20 grams, Sugar 15 grams

SWEET POTATO AND PARSNIP MASH



Sweet Potato and Parsnip Mash image

Provided by Tara Parker-Pope

Time 1h

Yield 4 servings.

Number Of Ingredients 8

1 1/4 pounds sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
Additional salt and horseradish to taste
Sugar, maple syrup or honey, if needed to sweeten

Steps:

  • Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
  • Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
  • Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams

PARSNIP & SWEET POTATO SOUP



Parsnip & Sweet Potato Soup image

A heartwarming quick dish

Provided by loopygigglelips

Time 10m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Peel and chop sweet potatoes and parsnips
  • Place into pan with stock cube and enough water to cover the vegetables
  • Bring to the boil and simmer until vegetables are soft and cooked through
  • Using a hand blender, blend the contents of the pan to a puree
  • Add more water until required consistency, bring back to the boil, serve with a swirl of cream

SWEET POTATO & PARSNIP BAKE



Sweet potato & parsnip bake image

A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

Provided by Good Food team

Categories     Buffet, Dinner, Side dish

Time 1h30m

Number Of Ingredients 9

800g sweet potato , peeled and cut into chunks
800g parsnip , peeled and cut into chunks
200ml tub reduced-fat crème fraîche
2 tbsp shredded sage
4 tsp wholegrain mustard
butter , for greasing
1 slice granary bread , finely chopped
50g coarsely grated vegetarian-style parmesan
3 tbsp pine nut

Steps:

  • Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
  • Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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