What Do Parsnips Taste Like?

Parsnips are the underrated cousin of carrots. Not only do they look like them, but they are part of the same Apiaceae family. However, parsnips and white carrots are NOT the same thing; white carrots are just an heirloom variety.

Parsnips are much sweeter and less hardy than carrots. When raw, they have an almost peppery bite. However, when cooked, their flavor is sweet with a hint of nuttiness. This creamy parsnip soup boasts a subtle, sweet flavor that balances well with the stronger fennel notes.

How To Cut Parsnips for Soup

To make this creamy parsnip soup, start by washing, drying, and peeling the parsnips. The peel contains small hairs that can get stuck in your teeth, so removing it is essential.

If you have very fresh baby parsnips, peeling isn’t necessary. However, for older ones, peeling is a must. Just take off a thin layer of the skin, as the peel does not run deep.

Next, trim the root end just like you would with a carrot. Sometimes, the flavor of parsnips can turn bitter towards the thicker end. So, cut it back to where the root is easier to peel and remove.

Cut the parsnips into uniform sizes for even cooking. Since the soup will be pureed, the cuts don’t need to be fancy—just functional. The aim is to have them finish cooking at the same rate.

How To Make This Soup

Begin by heating a heavy-bottomed pot over medium heat. Add olive oil and sauté garlic until golden brown. Stir in chopped leeks and cook until translucent.

Add chopped fennel to the pot; remember that fennel has a strong flavor, so adjust according to your taste preference. Then, include the peeled and chopped parsnips, cooking until they start to caramelize. The deeper the color, the richer the flavor.

Once caramelized, stir in vegetable stock and bring to a boil. Reduce to a simmer, cooking until parsnips are soft. Use a blender to achieve a smooth consistency. If it’s too thin, simmer until thickened to your desired texture.

Preparing the Apples

While your soup is cooking, use a small sauté pan to cook the apples. Heat some bacon fat until liquid, then add the peeled, diced apples. Cook until they are slightly caramelized but still have some crunch. Stir occasionally to caramelize all sides, adding them to the soup just before serving.

The apples provide both texture and a delightful garnish for the soup.

Professional Recipe Tips from a Chef

• For a lighter soup, substitute vegetable stock with water to let the parsnip flavor shine through.
• When using parsnips, removing the core is not necessary as it gets boiled and pureed. However, if your parsnips are old, this may be advisable to prevent bitterness.
• For improved caramelized flavor, consider roasting the parsnips first.

Creamy Parsnip Soup Recipe

This soup is best blended using an immersion blender to avoid the hassle of transferring hot soup to a traditional blender.