With fluffy white snow on the ground and chill winter weather in full swing, I always think of turnips and parsnips this time of year, which is fortunate since some of the only fresh things at farmers markets right now seem to be white roots.
1 lb. turnips with greens*
1 quart vegetable stock
2 Tbsp. olive oil
1 bunch green onions, chopped
1 lb. parsnips, peeled and diced
3 cloves roasted garlic 3 Tbsp. white miso
• Remove the greens from the turnips and wash and dry them well. Peel and dice the turnips. Set aside.
• In a large pot, bring the vegetable stock to a simmer over medium-high heat and blanch the turnip greens about 1 minute, working in batches if needed. Chop the blanched greens and set aside. Turn off the heat.
• In a large saute pan with high sides, add the olive oil and saute the green onion, parsnips and turnips until the vegetables start to caramelize, about 10 minutes. Add the roasted garlic and the vegetable stock and simmer until vegetables are tender, about 5 minutes.
• Remove from the heat and add the miso paste. Purée in a blender, working in batches if needed, until smooth. Pass the soup through a fine mesh strainer.
• Serve garnished with the chopped greens.
*If you cannot find turnips with greens attached, buy 1 pound of turnips and 1bunch of turnip greens separately.
This article appears in December 2013.