Quickie recipe time! When I have a really nice loaf of bread, I like to make toasts for many meals. Chris likes this too. In fact, his instagram description reads, “Mid to left coast. I like toast.” I guess toast resonates that deeply with him.
Lately, I like to spread on local fromage blanc and add any veggies I have on hand. For this delicious toast, I squeezed a bit of orange juice onto the fromage blanc, and spread onto toasted rustic bread slices. I added previously roasted beet and parsnip bits, along with some baby purple kale leaves which were briefly roasted as well. (I have a few purple kale plants that lasted through the winter, and are now awkwardly bolting and producing tiny baby leaves, but they are delicious!) I topped with salt, pepper, another squeeze of orange and a drizzle of olive oil. Toast saves the day!
I think spring is around the corner, but I’m not really sure. Seattle is full on dreary, wet, and cold lately. We’ve had storm after storm and a record amount of rainfall lately. The wintertime blues and all the stressors from life seem to seep in from time to time, which is why I like to put everything aside and dedicate an evening to cooking. If time is limited, even an hour is good. Whether it’s making pasta by hand, slow roasting veggies, or cooking a comforting soup, it lifts my spirits, allows me to be mindful, and brings me back to what’s truly important.
I’ve been really liking the nuttiness of parsnips lately, so here I have a simple parsnip and apple soup. It’s earthy, smooth, a bit tart from the apples, and definitely comforting. I do want to try it with roasted parsnips at some point, perhaps that will be will be next. Especially if the weather keeps up at this rate.
- 2 large parsnips, chopped
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves crushed garlic
- 32 oz. vegetable broth
- 2 tbsp apple cider vinegar
- 1/2 cup half & half
- 3 tbsp walnut oil
- 1 tbsp crumbled walnuts
- bushel of parsley
- salt & pepper
- Heat 2 tbsp walnut oil in a large pot and cook onions and parsnips on low/medium for about 20 minutes or until softened. Add apples and garlic and continue cooking for a few more minutes.
- Pour in vegetable broth and bring to a boil, then reduce to simmer for 20 more minutes. Remove from heat and season with salt & pepper. Use stick blender or transfer to blender, and blend until very smooth.
- Transfer back to pot on low heat, add apple cider vinegar, half & half, and more salt & pepper to taste.
- Serve up drizzled with 1 tbsp walnut oil and garnish with crumbled walnuts and fresh parsley.
Recipe adapted from BBC food creamy parsnip and apple soup