Just a Nip

It's that time of year again--drag out the slow cooker, and prepare for yummy meals that require pretty much no work.

Today's experiment in kitchen puttering involved two large parsnips and a bunch of carrots.

Appetizing, right? Not really. I admit it. However, the finished product was really satisfying and yummy.

As a result of my recent fascination with medieval cookery and the like, I determined to try using parsnips in a dish, since I'd never even bought one. Here's what went down:

Into my slow cooker, I dumped-
2 parsnips, cubed small
a bunch of baby carrots
chicken stock
a good chunk of ginger, grated into mush
a goodly amount of grated nutmeg
cream
salt & pepper

I turned the slow cooker on around noon and let things simmer away on low until I remembered them in the later afternoon, when I dumped it into the food processor and blended well. I served with these nice little wheat biscuits I got from IKEA.

The result was a hearty soup with lots of interesting flavors. It's got a very mild sweetness and tangyness to it, because of the parsnips and carrots respectively. You can smell the nutmeg. We agreed that it deserved a place on the "Will Cook Again" list. The soup itself was satisfying enough to be a meal unto itself.

Yeah, yeah, yeah. I realize this soup looks suspiciously like a certain butternut squash soup posted previously, but about the only resemblance is the color. Swear.