Leek Parsnip Creamy (Print Version)
# Ingredients:
01 -
2 strips of lemon zest, each about 1x2 inches.
02 -
2 tablespoons butter, softened.
03 -
3 leeks, only the white and light green parts, cut into thin slices.
04 -
2 cups of fresh parsley, chopped small.
05 -
2 teaspoons of kosher salt, or adjust to taste.
06 -
4 cups of vegetable or chicken broth.
07 -
Black pepper as needed.
08 -
2 tablespoons olive oil (plus more for topping).
09 -
2 pounds of parsnips, peeled and diced.
10 -
1 tablespoon lemon juice, freshly squeezed.
11 -
2 cups of water.
# Instructions:
01 -
Pick out the lemon zest. Toss in the parsley and blend everything until silky-smooth (use an immersion or standard blender).
02 -
Get your butter melted on medium. Toss in the leeks, cover, and let them soften slowly over low heat. Just don’t let them brown.
03 -
Mix in parsnips, oil, salt, stock, water, and lemon zest. Crank up the heat to boil, then lower it and let it cook on gentle heat for 30 minutes until the parsnips soften.
04 -
Drizzle in lemon juice, give it a good mix, and adjust the seasonings as needed. Garnish with oil, herbs, and a bit of pepper.
# Notes:
01 -
Remove the insides if your parsnips are big and fibrous.
02 -
Leeks need a good wash to get rid of the grit.
03 -
Switch to veggie broth if you'd like a meat-free version.