Honey roasted parsnip bisque is a creamy, savory, and slightly sweet soup that will warm you up on a cold day. This delightful dish is made with roasted parsnips, onions, and garlic, and then blended with vegetable broth, cream, and honey. The result is a rich and flavorful soup that is perfect for a special occasion or a weeknight meal. With just a few simple ingredients and steps, you can create this delicious and comforting soup that is sure to please everyone at the table.
Here are our top 7 tried and tested recipes!
HONEY-ROASTED PARSNIPS
Treat these parsnips like oven fries and top with a drizzle of honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
- Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
HONEY PARSNIPS
Sweet parsnips baked in a honey glaze.
Provided by christina1786
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together water, butter, and honey in a large bowl until the honey has dissolved. Add the parsnips and toss to coat. Scrape the parsnips and honey sauce into a 9x12 inch glass baking dish
- Bake uncovered in preheated oven until the parsnips are very soft, about 30 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 44.3 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 5.8 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 27 mg, Sugar 28.8 g
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
PARSNIP BISQUE
Steps:
- Preheat oven to 350°F..
- In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
- In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
- In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.
HONEY ROASTED PARSNIP BISQUE
Provided by The Hearty Boys
Time 1h15m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
- Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
- Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Tips:
- Choose the right parsnips: Select firm, smooth parsnips that are free of blemishes. Avoid any that are soft or have dark spots.
- Roast the parsnips properly: Roasting the parsnips brings out their natural sweetness and flavor. Make sure to roast them until they are tender and slightly caramelized.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the soup: Once the soup has simmered for 15-20 minutes, it's ready to serve. Overcooking the soup can make it bland and mushy.
- Garnish the soup with fresh herbs: Fresh herbs, such as parsley or chives, add a pop of color and flavor to the soup. They also help to brighten up the taste.
Conclusion:
Honey roasted parsnip bisque is a delicious and comforting soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there's a recipe out there for you. So next time you're looking for a cozy and satisfying meal, give honey roasted parsnip bisque a try. You won't be disappointed.
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