chickpeas

Cauliflower and Parsnip Soup with crispy mushroom slices and crunchy chickpeas

First Try: Parsnip

Cauliflower and Parsnip Soup with crispy mushroom slices and crunchy chickpeas

I have never had parsnip before. It is not a vegetable I grew up with. Somehow, in the last 6 six years or so, I have never felt curious enough to try it. Until I somehow got it stuck in my head that I wanted to make cauliflower and parsnip soup. Thanks to the power of the internet, I was able to figure out a recipe that worked for me.

One thing I have to say about parsnip is that it was relatively inexpensive to buy. The parsnips were also easy to peel. There was no slimy texture or anything like that. The core or flesh fell slightly foamy. I almost felt like if I dropped the parsnip in water, it would absorb some of the liquid.

Roasted cauliflower and parsnip in a pan for soup

Anyway, a lot of the recipes I read, called for roasting the parsnip and the cauliflower. So, I roasted the cauliflower and parsnip in the oven for about 30 minutes at 400 F until it has nice golden spots. Since I wasn’t using stock or broth for the soup, I used my untraditional mirepoix with celery, carrots, leeks, and onions plus garlic as a starter base. I sauteed these vegetables until they were translucent. Normally, I would have used herbs in the soup but I wanted a really plain soup so that I could taste the vegetables.

A little confession: I actually had a bite of the roasted parsnip before adding it to the soup. I am not sure how I feel about it. Maybe, it is because the parsnip feels so new to me. Despite my lackluster response to the first bite of roasted parsnip, I added the roasted parsnip and roasted cauliflower to the soup pot. Then added in a can of coconut milk. I allowed the whole pot of cauliflower and parsnip soup to come to a boil. Then, I set the heat down to simmer it for 10 minutes before transferring to a blender.

I like my soup pretty thick and smooth so that what I went for with the cauliflower and parsnip soup. This soup is very plain like I wanted and I have enjoyed eating it. Maybe, I am not sure how I feel about parsnip because it is masked so well in this soup with cauliflower and the other vegetables.

Crispy mushroom slices and crunchy chickpea on cauliflower and parsnip soup

My favorite bit of the cauliflower and parsnip soup making was the crispy mushroom bits. The mushroom slices were surprisingly “meaty.” I think they would go well with scrambled eggs on toast or a breakfast burrito. The Healthyish recipe for mushroom bacon was quick and easy for these. I followed instruction from Minimalist Baker for the crunchy chickpeas. Let me just say that the instruction to peel the chickpeas feels silly but it makes such a huge difference.

I am not comfortable giving a recipe for this cauliflower and parsnip soup since this is the first time I am making parsnip. However, I have a list of recipes I referenced before embarking on this adventure.

Anyway, let me know if you have favorite way of eating parsnip. I am sure I will give it another try. Maybe I should make a parsnip gnocchi? Or I am thinking of roasting parsnip strips for a salad. What do you think?

Lemony Yogurt Tahini Sauce made with a black whisk in a white bowl

Lemony Yogurt Tahini Sauce

Lemony Yogurt Tahini Sauce made with a black whisk in a white bowl

This sauce was a surprise that came out of nowhere. I needed a sauce to plate my smashed twice cooked cumin potatoes. I was fiddling with items in the kitchen for the sauce. Suddenly I remembered I had tahini in my cupboard. This is the origin story of this lemony yogurt tahini sauce.

I am writing this particular lemony yogurt tahini sauce recipe as much for you as for me. Just like I am writing this blog as much for me as it is for you. I am not even sure if it is for you. To be honest, as at the time I am writing this, this food blog is really nothing other than a project to soothe my anxiety. By embracing the idea of writing and creating food once again, I am finding control in some place. Every other part of my life is out of my control at the moment. But, this blog is within control.

A whisk coated with Lemon Yogurt Tahini Sauce

Yes, I don’t control if anyone would see this. But I control my creativity. Everyday when I go into my kitchen and I cook another item for the blog, it is another modicum of control over a situation that has escaped from my grasp. Perhaps making lemony yogurt tahini sauce is the way I will get unstuck from my life. Or maybe it will just be another thing that I do and quit when it gets too hard. Who knows? All I know is that at this moment the process of creating this space is making me happy and that is the only valid metric.

Okay! I have said too much. This is a food blog after all. This lemony yogurt sauce is just the right amount of tangy and nutty. It is what I imagine I would make if I like eating crudites (I don’t) But I’ll definitely use this on chickpeas and maybe that chicken shawarma bowl.

Give it a try! Let me know if you like it.

Crispy potatoes with lemony yogurt tahini sauce on a white plate

Lemony Yogurt Tahini Sauce

An easy sauce that makes a wonderful dip not just for crispy potatoes but also crudites and falafel balls.
Prep Time10 mins
Course: Side Dish
Keyword: greek yogurt, lemon, tahini, white sauce, yogurt, yogurt sauce
Author: Sinmi

Ingredients

  • 1 Lemon juiced
  • 1/2 cup Greek Yogurt I prefer whole milk yogurt
  • 1 tbsp tahini
  • Salt to taste
  • 1 clove Garlic grated

Instructions

  • Add all the ingredients in a bowl and whisk until smooth. Or you could also dump it in a blender and let it do the hard bit.