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Savoury Garnishes

Creamy Parsnip and Potato Soup

By Denise Pare-Watson

When I was a culinary student in Vegetable Cookery, we were asked if any of us had ever tried parsnip. I was surprised that there were only a few students in that class who raised their hand.  I grew up with parsnips as a staple in my parent’s garden, much like other root vegetables such as carrots or potatoes.  

Parsnips on a Board | urbnspice.com

James Beard thought that parsnips were one of the “most neglected” vegetables and I have to agree. My goal in this post is to encourage you to try parsnips, starting with this recipe.  Creamy Parsnip and Potato Soup is a humble soup created from simple ingredients that are made into a silky fragrant soup that is fancy enough to serve for a first course.   You will be amazed!

Parsnip Potato Soup with garnish | urbnspice.com
Creamy Parsnip and Potato Soup

The parsnip is closely related to carrot and parsley.  Parsnip originated in Eurasia where it was treated as a vegetable since ancient Roman times. It is interesting to note, before the arrival of cane sugar, parsnip was also used as a sweetener.  

Parsnip is most often cooked although it can also be eaten raw in salads or crudités. I recently read about a great recipe from Nik Manojlovich for Crunchy Salad with Apple using shredded raw parsnip, carrot and my favourite Honey Crisp apple with a Feta Cheese Dressing.  Delicious!

The health benefits of parsnips are impressive with significant levels of minerals, vitamins, fiber, water, protein and antioxidants.  Parsnips are also low in calories, carbohydrates and sodium.

Parsnips can be interchanged with carrots in most recipes (see additional recipe links below).  When a parsnip is roasted, it takes on a mild sweet taste that compliments many dishes such as roast beef stew or lamb.  If you do not already use parsnips in your vegetable repertoire, I would recommend that you give them a try.

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Filed Under: Gluten Free Recipes, My Recipes, Savoury Garnishes, Soups and Chowders Tagged With: Gluten Free Recipes, Parsnip, Potatoes, Soups

Cream of Cabbage Soup with Crispy Bacon Bits & Petite Crunchy Croutons

By Denise Pare-Watson

Cabbage is not commonly associated with cream soups. In this post, I will teach you how to transform this cruciferous vegetable into a silky, tasty bisque-like soup. When you try this recipe for Cream of Cabbage Soup with Crispy Bacon & Petite Croutons, you will find yourself serving it for special occasions. The gluten-free soup base is thickened with potato rather than a roux, which makes it a quick and easy dish that is ready in approximately 30 minutes.

Cream of Cabbage Soup with Crispy Bacon Bits and Petite Crunchy Croutons | urbnspice.com

Cream of Cabbage Soup with Crispy Bacon Bits and Petite Crunchy Croutons

Nutritionally, the lowly cabbage is a superfood that is low in calories and packs a powerhouse of nutrition and health benefits. Cruciferous vegetables tend to be high in Vitamin A (plays an important role in bone growth and maintaining the immune system), Vitamin C (which we all know protects our immune system, and benefits eye and skin health) and Vitamin K (regulates normal blood clotting, helpful for bone health by assisting the transport of calcium through the body), as well as being high in dietary fibre, linked to improved heart health, increased weight loss and a reduction in inflammation. After understanding all of the nutritional benefits of cabbage, you need to try this easy-to-make and flavourful soup. You will not be disappointed!

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Gluten Free Recipes, My Recipes, Savoury Garnishes, Soups and Chowders Tagged With: Cabbage, Fast and Easy Dishes, Gluten Free Recipes, Soups

Gremolata with Roasted Leg of Lamb

By Denise Pare-Watson

Gremolata is an accompaniment served with savoury dishes. Osso Bucco (cross-cut veal shank) is a Classic Italian dish where Gremolata is used. Gremolata is made from a blend of three very distinct ingredients: fresh garlic, lemon and mint. I like to use Gremolata a bit differently.  I make it as an accompaniment in a dish called Gremolata with Roasted Leg of Lamb.  The combination of fresh spring mint with fresh garlic and lemon make a very fresh tasty addition to the roasted lamb.

Gremolata with Roasted Leg of Lamb: Plated | urbnspice.com

Plated Roasted Leg of Lamb with Gremolata

Ingredients for Gremolata are crushed in a Mortar and Pestle | urbnspice.com

Ingredients for Gremolata are crushed in a Mortar and Pestle

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Condiments & Accompaniments, Gluten Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, Meat Dishes, My Recipes, Savoury Garnishes Tagged With: Dry Rubs, Gremolata, Lamb, Lemon, Mint, Roasting, Roasting Vegetables

Savoury Crispy Bacon, Cheese and Green Onion Waffles

By Denise Pare-Watson

My family is very fond of waffles for breakfast or brunch or dinner. We frequently make and freeze double batches of vanilla bean waffles for my grandchildren. They love them reheated for their breakfast. Unflavoured protein powder is often added to the waffle batter for that extra bit of goodness. I have created Gluten Free and Dairy Free Savoury Crispy Bacon, Cheese and Green Onion Waffles for their parents to enjoy (recipe follows).

Savoury Crispy Bacon, Cheese and Green Onion Waffles | urbnspice.com

Savoury Crispy Bacon, Cheese and Green Onion Waffles

Why make waffles? Why not make a pancake? How are waffles and pancakes different? There are actually several factors that differentiate a waffle from a pancake. Waffle batter has more fat and more eggs than a pancake batter. Typically, when making a waffle batter, softly beaten egg whites are folded into the batter, resulting in a lighter and fluffier product. The thick batter is poured onto a heated iron rather than an open pan or griddle.   A waffle is cooked from the bottom and the top at the same time making a crisp and light yet a sturdy shell.

Pancakes have always been a breakfast favourite, however, waffles with their unique honeycomb appearance and crispy texture are unbeatable when smothered in maple syrup.

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Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Brunch Dishes, Dairy Free Recipes, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Refined Sugar Free Recipes, Savoury Garnishes Tagged With: Breakfast, Breakfast for Dinner, Brunch, Brunch dishes, Dairy Free Recipes, Gluten Free Recipes, Waffles

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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