by Alison Drover

Winter has arrived and I always feel better when it’s really cold as it’s more of a reason to stay home and cook up a storm.

Parsnips are delicious and very affordable, reminding us that good food is about simplicity - taking time to do something well, using a few special ingredients. Parsnips go well with roasted apples and potatoes, drizzled with olive oil and lemon zest - a meal by itself!

Cooking in season, with unprocessed ingredients, reduces our environmental footprint, and provides the foundation for more energy-intensive ingredients such as cheese.  That way, we can have a little of everything, and appreciate the quality of each ingredient.

I’ve borrowed this recipe from www.fratellifresh.com.au. Also check out this great information on parsnips.

Parsnip soup with walnuts, pear & gorgonzola

Ingredients

500g parsnips, chopped and washed
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
300mls water
200mls milk
100g gorgonzola
100g shelled walnuts, roughly chopped
2 pears, quartered and diced
1 bunch continental parsley, chopped
300g butter
salt and pepper
250ml cream

Method

1. Sweat onion and garlic in butter

2. Add parsnips and sweat down.

3. Add the water and cook until the water has evaporated.

4. Add the 250ml of cream and bring to the boil.

5. Blend in a food processor.

6. Put back in pan, add the milk and bring back to the boil.

7. Serve into bowls and top with gorgonzola , pear and walnuts