who only by moving can balance

I have been gradually, ah, accumulating parsnips courtesy of the veg box. I... very much needed to Do Things with them.

Therefore today has featured smitten kitchen's honey & harissa farro salad and, also, soup.

Ingredients
parsnips (lots)
leeks (lots)
celeriac (some)
hazelnut milk (optionally past its death date)
veg stock
nutmeg and bay leaves, always

e: a couple of tablespoons of hazelnut paste works really well, and the Less Sweet is extremely welcome! [17/03/2025]

Method

1. Slice the leeks. Let them sweat gently in some fat while you wrangle the parsnips.
2. Peel the parsnips. Chop them into bits. Add them to the pan.
3. Then the celeriac.
4. Add veg stock (of whatever form factor), hazelnut milk, and bay leaves. Bring to boil, then let it simmer covered for somewhere over half an hour.
5. Remove bay leaves. Add nutmeg. Blend.

Commentary
This was inspired, obviously, by The Growing Parsnip Mountain, and the heretofore unmentioned Leek Mountain, and desperately asking Eat Your Books to tell me what to do with A Parsnip. It suggested parsnip, hazelnut and apple soup. Still suspicious of apples in soup after the last time I added Apfelmus to soup and it was bad, actually, I decided to take it in a slightly different direction. Searching the internet mostly found me people attempting to lovingly recreate dishes from Tangled, which was not super useful because it omitted a Key Ingredient, and also involved a lot of "then sieve the soup". I did that sufficiently recently for Medical Reasons that No Thank You, Actually, and hey! I had this bottle of hazelnut milk I'd been failing to make hot chocolate with for [mumblety] years!

... I did not realise until tasting said soup that the second ingredient on the list on the hazelnut milk is... sugar. OH WELL??? and it does actually work fairly well even though it wasn't what I was expecting. I won't be buying more hazelnut milk for this purpose, though, so should I wish to do more-or-less this again, I will get to explore the merits various of "no blend it more than that" or "okay but what about hazelnut paste..."

Things I have not made: the Dan Lepard ginger root cake; the Vanilla Black cookbook parsnip and hazelnut and Horlicks cake; the Ottolenghi parsnip and pecan cake with aniseed and orange. Things I did also make: the Waitrose 202...1? calendar self-saucing passion fruit pudding (because there were discount passion fruit and I Know What I Like And It's This), which on this occasion we are eating with discount custard rather than home-made cardamom yoghurt...