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.
Every morning a warm bowl of porridge is always great to start the day, but when sloppy, gummy oats is all you get, which you want to drown in maple syrup, brown sugar and everything else you can find to make it edible, sometimes finding a healthy, and in my opinion, a tastier alternative.
Combine ingredients in a large pot and bring to a boil. When boiling, turn down to low boil and watch for ten minutes. When the quinoa is cooked (you can tell when it doesn't look like seeds anymore) you're done. Take it off the heat and enjoy with fresh fruit, preserved fruit, raisins, cranberries... pretty much anything. I drizzle just a tiny bit of pure maple syrup on mine. It also re-heats really well.