Parsnips are an odd vegetable. With its appearance of a large, white carrot, this root vegetable is way too often overlooked by Luxembourg cooks.
Yet, it’s absolutely amazing. Parsnips taste like a sweet, earthier cousin of a carrot, with a slightly nutty taste and a floury texture that comes close to a potato. They’re fantastic in all kind of recipes: mash them with a knob of butter, roast them in the oven with a dash of olive oil and a drizzle of honey (and a bit of cumin for an exotic touch), slice them thinly and deep-fry them to get really flavoursome crisps – *sigh*, so much to do with a parsnip.
For this recipe I’ve turned my parsnips into a soup, flavoured with warming spices and topped with fried chickpeas. I hope you like it as much as I do!