Bistro Broccoli Chowder, page 204El Hombre was the biggest fan of this chowder. He said it had a really good chowder-y taste to it, and that the seasonings were good.
I had a hard time deciding if I really liked it, or not, and why. I haven't cooked very much with parsnips before, so maybe I'm not a fan of parsnips...? I think perhaps I'd like this better if I replaced the parsnips with cauliflower, and the rosemary with some fresh basil instead.
The girls gave mixed reviews. SweetPotato was not into it at all. SweetPea at least finished her bowl, but I'm not sure that I can say she liked it.
And now I have a few more parsnips leftover in the fridge... any suggestions on what I should do with them?
6 comments:
i'm not a fan of parsnips, either. i feel like they are the only vegetable that i don't really like. i think your idea to switch them with cauliflower. the soup does look really yummy, though ;)
Mash them with potatoes or use them to make vegetable broth.
Roast the parsnips with carrots, red onions, garlic, and potatoes, and maybe a little rosemary (if you have some left over).
One of the main things I did with the bistro broc chowder was to add some red and purple potatoes for color and some extra garlic. We liked it a lot. I actually liked it better the second day. I don't like to reheat things, so the second day cold soup or curry at work has become quite awesome with the Appetite recipes.
Roasting the parsnips or making vegetable broth are both great ideas - those seem to be the only other way I've enjoyed them, so that makes sense!
This is so good, isn't it?! I love the flavor the parsnips add. One of my favorites from AFR, for sure.
Oh I love parsnips! They are good in a mash, but also nice on their own as fries!
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