Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Parsnip Soup - Roasted Parsnip and Cumin Soup

Roasted Parsnip and Cumin Soup

This hearty soup is ideal for a winter weekend lunch. Roasting the parsnips before adding them to the soup really does concentrate the flavour and brings out earthy sweetness. A garnish of Parsnip Wisps (see below) adds
appetizing crunch.
Serves 6

parsnips 5 medium (500–600g total weight)
rapeseed oil 3 tbsp
cumin seeds 1½ tsp, crushed
sugar ½ tsp
sea salt ¼ tsp
freshly ground black pepper ½ tsp
chicken stock or vegetable stock 1.2 litres (from a pouch or homemade)
butter 3 tbsp
onion 1, finely chopped
potato or sweet potato 1 large, peeled and diced
soured cream to garnish
Parsnip Wisps (see below)
flat leaf parsley leaves a few to garnish

1) Preheat the oven to 200°C/gas 6.

2) Peel the parsnips then halve crossways. Quarter the thicker pieces lengthways, so you have batons of more or less equal thickness.

3) In a shallow dish, mix together the oil, 1 teaspoon of the cumin seeds, the sugar, sea salt and black pepper. Add the parsnips and toss with your hands until well coated.

4) Spread the parsnips and the cumin sludge in a single layer on a roasting tray. Sprinkle with 4 tablespoons of the stock. Roast for 25–35 minutes, turning every so often, until golden and browned at the edges.

5) While the parsnips are roasting, melt the butter in a large saucepan over medium heat. Gently fry the onion and potato with the remaining ½ teaspoon of cumin seeds. Cover and leave to sweat for about 5 minutes or until soft, shaking the pan to prevent sticking. Pour in the stock, bring to the boil then simmer until the parsnips are roasted. Pour into a jug and leave to cool a little.

6) Once the parsnips are roasted, tip them onto a plate and leave to cool a little.

7) Tip half the parsnips into a food processor along with half the other vegetables and their liquid Purée until smooth, then pour into the saucepan. Repeat with the remaining parsnips and liquid, and add to the saucepan. Thin with a little water or stock if the mixture is too thick.

8) Reheat gently, and check the seasoning.

9) Pour into bowls, swirl in some soured cream, then sprinkle with parsnip wisps and a few parsley leaves for colour.

Parsnip Wisps
Peel 3 small parsnips and slice into very thin strips. Heat 6 tablespoons of rapeseed oil in a small frying pan until shimmering. Stir in the parsnips and keep stirring for 2-3 minutes until golden. Remove immediately and drain on paper towels.

Variation: Use very thin strips of peeled fresh root ginger. The punchy flavour goes well with the sweetness of parsnips.


Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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