Its resemblance to the carrot is undeniable. However, its ivory color and forms the telltale. Parsnip, also known as Sativa Parsnip or white carrot, is a root that was born in Asia and Europe and has spread throughout the world through stews, roasts, purées, creams and even as a chip. Its aniseed flavor makes it very interesting so we have taken advantage of it to use it in this new recipe that we prepare today. Rich, fun and super simple.
- Chicken Soup
- Fresh Herbs
- Olive Oil
- In the pot poach the chopped onion and the leek.
- Once the vegetables are fried, cover with chicken stock and cook for 30-35 minutes.
- Preheat the oven to 180ºC.
- Peel the parsnip and roast it in the oven on the tray until it is soft.
- Once the parsnips are roasted, add to the broth.
- Add the cream to the broth and let it reduce halfway
- Grind the entire contents of the casserole until you get a fine cream.
- Salt and pepper to taste.
- In the saucepan, add olive oil and cut the chiles.
- Put the pot on the burner and heat over low-heat for 10 minutes.
- To prevent the oil from burning, remove from heat and let cool if necessary.
- Once 10 minutes have passed, cover the pot with film to let it cool completely.
- With the help of the mandolin, cut the parsnips into thin slices.
- Flour the slices of parsnips.
- Heat olive oil to 180 C, fry the chips until golden brown and crispy.
- Remove excess oil with absorbent paper and add salt and pepper to taste.
Serve the cream in a bowl, decorate with parsnips and chili oil. Finish the plate with fresh herbs to decorate.
*All the household items used in this recipe are available at El Corte Inglés.
Photos: Anel González