Fireman Bob's Dutch Oven Parsnip Soup my way.....

1
Bob Cooney

By
@firemanbob65

Here it is Sharon,

Parsnips my way....

Enjoy!

EVERYBODY Enjoy!!!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
1 Hr 40 Min
Method:
Bake

Ingredients

  • 2 1/2 lb
    parsnips - peeled and cut into 1 1/2 inch pieces
  • 6 large
    carrots - peeled and cut into 1/2 inch pieces
  • 2 large
    celery root - peeled and cut into 1/2 inch pieces
  • 2 large
    turnips - peeled and cut into 1/2 inch pieces
  • 2 large
    sweet potato, peeled and cut into 1/2 inch pieces
  • 2 lb
    butternut squash - peeled and cut into 1/2 inch pieces
  • 2 large
    red onion - medium diced
  • 2 large
    fennel bulbs - medium diced
  • 2 c
    mushrooms - chopped - optional
  • 1/2 c
    extra virgin olive oil
  • 1 1/2 c
    heavy cream
  • 1 Tbsp
    course sea salt or to taste
  • 1 Tbsp
    fresh cracked black pepper or to taste
  • 4 1/2 c
    beef stock - divided
  • 1 tsp
    cumin - ground
  • 1/2 c
    butter, softened
  • 1 c
    horseradish
  • 1 tsp
    red pepper flakes - crushed *** or to taste
  • 3 Tbsp
    parsley - chopped fine
  • 3 Tbsp
    chives - chopped fine
  • 3 Tbsp
    shallots - chopped fine
  • 6 clove
    garlic - chopped fine

How to Make Fireman Bob's Dutch Oven Parsnip Soup my way.....

Step-by-Step

  1. Heat oven to 400°F.
  2. In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper.

    Place in oven and let cook for 10 minutes.
  3. Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
  4. Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper.

    Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
  5. Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done.

    A good crusty bread goes great with these....

    Please NOTE:

    The " Doneness " of this soup is to your liking !!!
  6. Enjoy !!!

Printable Recipe Card

About Fireman Bob's Dutch Oven Parsnip Soup my way.....

Main Ingredient: Vegetable
Regional Style: Chinese




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