Parsnip Pie

Though the garden is in full force, the parsnips are not quite ready yet, but they will be soon!

Ingredients
6 to 8 parsnips
2 Tbs Tahini
1 to 4 Tbs butter
One pie crust
Almonds, sunflower seeds, +/or pumpkin seeds

Process

1. Preheat oven to 350 degrees.
   
2. Peel, cut and steam the parsnips.
   
3. Mash steamed parsnips with Tahini and butter.
   
4. Fill the pie crust with this mixture.
   
5. Decorate the top with seeds and nuts.
   
6. Bake in oven for 20 minutes.
   

Parsnip Soup

The final soup in my recipe box is a soup that was one of SP's first Mystery Soups. He made it for one of the first Thanksgivings since we moved to Maine.

Ingredients
2 pounds parsnips, cubed
3 Tablespoons butter
1 onion, chopped
8 cups broth/stock (chicken or vegetable)
1/8 teaspoon allspice

Process

1. Preheat oven 400 degrees.
   
2. Spread prepared parsnips in a single payer on rimmed baking sheet
3. Roast until brown, about 30 minutes.
   
4. Melt butter in heavy large saucepan over medium heat.
   
5. Add onion and saute until browning, about 5 minutes.
6. Add parsnips and saute about 5 minutes.
   
7. Add stock and boil until parsnips are tender, about 5 minutes, and remove from heat.
   
8. Blend with immersion blender or in small batches in blender.
   
9. Return to pot and stir in allspice. Season with salt and pepper to taste.
   

Soup can be made ahead and refrigerated until needed. To reheat bring soup to a simmer before ladeling into bowls. If desired, top with a dollop of sour cream.