Tag Archives: parsnips

Soup kitchen

detail from Johann Georg Sturm’s 1796 Deutschlands Flora in Abbildungen


When you realize that you have six pounds of parsnips, and the odd roast turkey carcass and the freezer needs defrosting (because the freezer is old enough to be NOT frost-free) and the weather is also not frost-free….time to make some soup.

You work in a kitchen, sometimes you make soup.

Soup Kitchen.

I’ve had some great soup gurus – early on Anna Thomas…


Anna Thomas


I started with the soup basics in Vegetarian Epicure…This is only soups.

There are also the ethnic soups that are shades of my childhood, what we ate and what we talked about…


I’ve mentioned this before..still a page turner

Barbara Kafka has a soup book called, “Soup : A Way of Life”.


Not to be confused with


But I digress….


But most of the time I make soup by assembling the likely ingredients – in some cases the Most Likely ingredients – and then think about how they go together, and what needs to be added to make them one soup and not a bunch of leftovers.The soupness helps to bring things together, but the right accent can make things great.

There’s also the internet …..

Most of the parsnip soup recipes called for milk or cream, and there are allergy issues with dairy AND it would mean a trip to the store….and  wants to go to the store for ONE THING? And who comes back from the store with one thing?????.

But the internet had quite a few vegan veggie soups, many of which included cashews, which bring up nut issues   ….but also, I had NO cashews and then I would have to go to the store for one thing….back to that.

Then there were a raft  of soup recipes where the roots were roasted and pureed.

Roasting, easy-peasy.

Pureeing….there’s no blender in the kitchen, but boiling the roasted roots in broth makes mashing a really possibility.

Parsnips are peeled and cut. The better part of a head of garlic, peeled. All the veggies tossed with some olive oil, salt and pepper. Put in a hot oven til fork tender, 350° oven about an hour, fork very tender.

Cool and save.

Soup Day morning, add 5 quarts broth made from the turkey carcass and a big sprig of rosemary. Bring to a boil.

Simmer for an hour, mash the parsnips to thicken it up. Taste and adjust seasonings.  Bring to a bowl.

Makes 15 servings.



Filed under Eating, Influencers, Soup, winter

The Pies of Pi Day

Just coincidence, but Pi Day was also Opening Day at Plimoth Plantation.

I got to make pies, as part as a new program in the English Village :

Soule Food

George Soule came over in the Mayflower in 1620 and lived in Plymouth Colony until his death in 1679. Since Plymouth Colony came under Massachusetts Bay Colony rule (and then became known as ‘The Old Colony’) in 1692, the George Soule story is pretty much the Plymouth Colony Story.

So I picked  Parsnip Pies and  Apple Pies as pies that were seasonal in the 17th century and each had an important piece of the foodways story to tell.


Parsnips won't have much green this time of year, and the rind will definitely need peeling. They are said to be sweeter after a frost. But in the summer, you eat them smaller, so it rather evens all out.

Parsnips won’t have much green this time of year, and the rind will definitely need peeling. They are said to be sweeter after a frost. But in the summer, you eat them smaller, so it rather evens all out.

are one of the things you can plant in September and leave in the ground throughout the winter; they just keep growing, albeit slowly. They seed in their second year, so the won’t last through the warm weather – you’ll have to plant them again when the soil is warmer. You can enjoy them throughout the year.

To make a Tart of Parsneps & Scyrrets

Seeth yr roots in water and wine, pill them & beat them in a morter, with raw eggs & grated bread. bedew them often with rose water & wine, then streyne them & put sugar to them & some juice of leamons, & put it in ye crust; & when yr tart is baked, cut it up & butter it hot, or you may put some butter into it, when you set it into ye oven, & eat it cold. ye Juice of leamon you may eyther put in or leave out at yr pleasure.

Martha Washington’s Book of Cookery p.97


are another root, long out of fashion, that seem poised for a comeback.

This is me, holding skirrets for the New York Times in 2007.

This is me, out standing in my field, holding skirrets for the New York Times in 2011.

A Skirrette Pye

Take the large skirrets, scale them and peele them and season them with Cinnamon and sugar, take good store of marrow and season it with salt and nutmeg then Lay your marrow in the bottom of your pye the your skirrets with some Citron and Ringo Roots when it comes out of the oven putt with sack or white wine caudle.

EPSON scanner image

Almost forgotten at the back of a drawer for generations, Hannah Alexander’s Book of Cookery—which was first penned in Dublin in the late seventeenth century—has finally made it into print. First edition, 2014. Edited by Deirdre Nuttal. With an Introduction by Jennifer Nuttall née Alexander.

For more on skirrets

And then there were apples…..


Filed under Recipe, winter