Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: This winter, parsnips and cardamom are here for you.
WHO: Alasully is a designer at Bon Appétit magazine -- and was one of Food52's first interns!
WHAT: A root vegetable-spice combination that will change your winter.
HOW: Sauté your onions and parsnips; simmer them with almond milk, stock, and cardamom; and blend. Top with caramelized onions.
WHY WE LOVE IT: Parsnips and cardamom? We never would've put the two together -- and we're so glad alasully did. In twenty minutes, you get a soup that's at once soul-warming and elegant; we'd be as quick to make this after a long day at work as we would for a dinner party. (Plus, it's vegan!)
Puréed Parsnip and Cardamom Soup with Caramelized Shallots by alasully
Serves 4 to 6
4 to 5 parsnips, around 1 1/2 pounds
1 tablespoon olive oil, plus more to drizzle
1 medium yellow onion
2 cups low-sodium vegetable broth
1/2 cup almond milk
Salt and pepper, to taste
2 teaspoons ground cardamom
2 shallots, thinly sliced
1 teaspoon maple syrup
See the full recipe (and save and print it) here.
Photos by James Ransom
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2 Comments
P.S. I can see this as a clever template for other root vegetables. I can hardly wait to play with it . . . .
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