PARSNIP CHOWDER WITH GARLIC CHIPS

Name: PARSNIP CHOWDER WITH GARLIC CHIPS
Cuisine: American
Ingredients: Immersion blender; 4 tablespoons ghee or extra virgin olive oil; 1 large yellow onion, diced (about 2 cups); 4 cups peeled and diced parsnips; 4 cups peeled and diced potatoes; ½ teaspoon dried sage; 1 teaspoon kosher salt; Freshly ground black pepper; 2 cloves garlic, thinly sliced; 4 cups Vegetable Broth; 2 cups unsweetened cashew milk; 2 tablespoons Garlic Chips; 2 tablespoons extra virgin olive oil; 2 large yellow onions, peeled and cut down the center; 1 large carrot, cut in half down the center and then into 4 pieces; 1 tablespoon tomato paste; 1 head garlic, halved down the center; 1 tablespoon black peppercorns; 1 tablespoon sea salt; 5 sprigs thyme; 1 bay leaf; 10 cups water; 6 cups water; 3 stalks fresh or dried lemongrass; One 2-inch piece ginger, peeled and sliced; 6 cloves garlic; 1 medium onion, sliced into thick chunks; 1 tablespoon sea salt; 1 tablespoon black peppercorns

1 step

When I was a kid growing up in New England, clam chowder was of course one of my favorites, especially when we went on vacation to visit family in Cape Cod. This recipe is a nod to an old-fashioned clam chowder, minus the dairy and minus the clam. Instead, it has parsnips swimming around with the potatoes to give it a grown-up, modern, delicious root vegetable twist.

Updated at: Thu, 17 Aug 2023 06:38:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories546.6 kcal (27%)

Total Fat22.9 g (33%)

Carbs79.9 g (31%)

Sugars19.8 g (22%)

Protein8.6 g (17%)

Sodium2357.2 mg (118%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

immersion blender

4 tablespoonsghee

or extra virgin olive oil

4 cupsparsnips

4 cupspotatoes

½ teaspoondried sage

1 teaspoonkosher salt

freshly ground black pepper

2cloves garlic

thinly sliced

4 cupsvegetable broth

2 cupsunsweetened cashew milk

2 tablespoonsGarlic Chips

Vegetable Broth Makes about 10 cups of broth

2 tablespoonsextra virgin olive oil

2yellow onions

large, peeled and cut down the center

1carrot

large, cut in half down the center and then into 4 pieces

1 tablespoontomato paste

1 headgarlic

halved down the center

1 tablespoonblack peppercorns

1 tablespoonsea salt

5 sprigsthyme

1bay leaf

10 cupswater

Lemongrass Broth Makes 5 to 6 cups of broth

6 cupswater

3 stalksfresh lemongrass

or dried

1 x 2 inchginger

piece, peeled and sliced

6cloves garlic

1onion

medium, sliced into thick chunks

1 tablespoonsea salt

1 tablespoonblack peppercorns

Instructions

Step 1

Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the onion, and cook for about 5 minutes, until soft. Add the parsnips and potatoes, and cook for 10 to 12 minutes, stirring frequently, until the vegetables are tender. Add the sage, salt, pepper, and garlic, and cook, while stirring, for another 2 to 3 minutes. Then add the broth and cashew milk, bring to a simmer, and cook for 30 to 40 minutes. Using an immersion blender or a stand blender, blend only a quarter to half of the soup, leaving some texture and chunks. Distribute among individual bowls and serve warm with a pinch of Garlic Chips on top of each. This will keep for a few days in an airtight container in the fridge.