Things at the year-round farmer’s market here in New York City have started to look a bit bleak. Gone are the greens and carrots that graced tables even a month ago. These days, all that’s left are the heartiest storage vegetables like apples, turnips, cabbage, and rutabagas. But there is one bright spot in the mix sweet winter parsnips.
Frost brings the sweetness out in parsnips as they stay in the ground; so as the winter goes on, the parsnip crop grows sweeter and sweeter. And, this hearty winter vegetable accommodates other flavors beautifully. For this soup, I roasted the parsnips to add some caramelization to their sweet flavor. Paired with smoky bacon and savory fried shallots, this parsnip soup made for a satisfying winter stew that everyone loved.
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