Even in the dead of winter, Frankie's strives to support local farmers using local meats, baked goods (from our own bakery) and produce year round. Everything from a produce perspective right now revolves around cabbage, potatoes and root vegetables (such as carrots, beets and parsnips) to name a few.
Here is a recipe for Parsnip Soup that uses the whole parsnip. Root and all. This is a "whole" food soup, which we regularly feature at the restaurant.
1 bunch of peeled, scrubbed and chopped parsnips (don't forget to save the peel).
6 cups of water.
2 clove of garlic.
2 Tbsp. Olive oil
Salt and pepper to taste.
In another pot; Dice other onion and sautee with olive oil and minced garlic. Chop parsnips and add to the pot. Stir together and add stock. Cook until tender and puree in a food processor or blender. Season to taste and serve hot.