Parsnip Puree
Serves 4 (a winter warming transitional recipe)
·* 1 and a half ½ cups sprouted chickpeas
·* 6 small parsnips, top n tail, thinly slice
·* 2 leeks, thinly slice
·* 2 cups filtered/purified water
·* 1 clove garlic
·* half cup olive oil
·* 2 tsp quality sea salt
·* 1 Tbsp curry spice of choice
Prepare the chickpea sprouts in advance. Place the parsnips and leeks in the bottom wrack of a stack steamer. Place a cup of purified/filtered water on top and the chickpeas in the next wrack of the stack steamer. Steam for seven minutes. This tenderises the parsnips, leeks and chickpeas.
In a high speed blender i.e., the vita mix wet jug place the garlic, olive oil, salt and curry spice.
When the parsnips, leeks and chickpeas are ready carefully place them into the blender along with the mineral rich water.
Blend at a medium to high speed until a puree appears. You may need to use the plunger to achieve this. Add more water for a thinner puree/soup. Any leftovers will keep in the fridge for a day and is delicious chilled on flatbreads or crackers.
Taken from 'The Earth Kitchen' recipe book. CopyRight Emma Schade-Stylli
·* 1 and a half ½ cups sprouted chickpeas
·* 6 small parsnips, top n tail, thinly slice
·* 2 leeks, thinly slice
·* 2 cups filtered/purified water
·* 1 clove garlic
·* half cup olive oil
·* 2 tsp quality sea salt
·* 1 Tbsp curry spice of choice
Prepare the chickpea sprouts in advance. Place the parsnips and leeks in the bottom wrack of a stack steamer. Place a cup of purified/filtered water on top and the chickpeas in the next wrack of the stack steamer. Steam for seven minutes. This tenderises the parsnips, leeks and chickpeas.
In a high speed blender i.e., the vita mix wet jug place the garlic, olive oil, salt and curry spice.
When the parsnips, leeks and chickpeas are ready carefully place them into the blender along with the mineral rich water.
Blend at a medium to high speed until a puree appears. You may need to use the plunger to achieve this. Add more water for a thinner puree/soup. Any leftovers will keep in the fridge for a day and is delicious chilled on flatbreads or crackers.
Taken from 'The Earth Kitchen' recipe book. CopyRight Emma Schade-Stylli
The Earth Kitchen
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