Our work is finally done for the season and all we have left to do for the next few days is relax.
As as I type the snow begins to fall… just in time for a White Christmas.
The last few days have been dreamy and beautiful.
The trees are perfectly flocked. The sun breaks through and
everything shimmers outside.
Even the air is glittery …sparkling with snow dust.
But in its gradual way, loss becomes a little easier to hold.
Somehow our hearts become lighter. Joyful even.
I don’t understand it, but after loosing someone,
being alive feels more precious.
Perhaps it’s because loss teaches us
that nothing lasts.
All we have is this moment.
to the birds,
to the snow flakes…
To be here in winter,
we must look for the gifts…
even the small ones.
for becoming your best,
during the cold
They are considered a winter vegetable because their flavors are not fully developed
until the roots have been exposed to near-freezing temperatures
for 2 to 4 weeks in early winter.
They are a root vegetable, meaning they grow underground,
like a carrot, similar in shape, but white in color.
and while this is happening, it gives you time to do other things.
and a drizzle of hazelnut oil.
Roasted Parsnip Soup by Sylvia Fountaine
A roasted parsnip and apple soup with toasted hazelnuts
Total time: 60
parsnips:1 ½ lbs
onion:1 medium white
chicken or veggie stock:5 C
half and half:½ C
white pepper:¼ teaspoon
Toasted hazelnuts:¼ C
hazelnut oil (optional) :1 teaspoon
Cut apples into thick 1 inch wedges. ( its ok to leave skin on)
Wash and scrub parsnips. You can peel if you want to… but I leave the skin on. Slice into thin 1/4 inch slices.
Slice the onion into to 1/4 inch slices.
Line a baking sheet w/ parchment.
Toss apples in a med sized bowl with drizzle of olive oil and pinch of salt.
Place on one side of the baking sheet.
Toss Onions with olive oil and salt. place in the middle of the baking sheet.
Toss parsnips with olive oil and salt and place on the far side baking sheet….keeping them separate.
I do this because the apples will cook faster. You could use separate baking dishes if you want.
Place in the oven and check in 1/2 hour. Apples should be very soft, remove them. Mix the onions and parsnips and bake for another 15-30 mins until onions are translucent and parsnips are fork tender.
Blend apples, parsnips, onions in blender with stock and 1/2 and 1/2 in batches, being careful to hold the blender lid on tight with a kitchen towel. The heat will often cause the lid to fly off and create a huge mess. And always remember to start on low speed and then increase the speed gradually. Puree until smooth. I use a plastic spatula to scrape down the sides while the blender is going….this can be disastrous if you are not practiced….so be extremely careful. Place in soup pot over low heat. Add white pepper, cardamom, salt.
Pour into individual bowls and garnish with toasted crushed hazelnuts, a drizzle of hazelnut oil and a spring of thyme.