Autumn is slowing coming here in Alentejo. Our first parsnips of the season have appeared. Quite a rarity in Portugal – but being English I love them. Very simple to make. This made enough for two hearty portions – easy to adjust quantities for more people and differing tastes.
2 Parsnips , 2 Carrots, 1 large white Onion, 1 medium Potato, Ground Black Pepper
Prepare all vegetables – peel, top and tail. Cut into similar sizes and place in pan. Add water -just enough to cover vegetables with – no more. Bring to the boil and simmer for 10 – 15 minutes. When all the vegetables are soft remove from heat. Blend carefully with a hand blender.
This is my partners plate – the French touch being the added crème fraîche , the Portuguese style being served in a bowl lined with day old bread. Cream may also be used as can Mascarpone or sour cream.
Garnish with herbs of choice – we used flat leaf parsley.