Alice Zaslavsky's parsnip and pear soup with cheesy toast tops recipe

Parsnips, swedes, and celeriac are affordable in colder weather but cook slowly because of their fibrous texture. Breaking fibres down before cooking, either by processing or coarse grating, speeds tenderness and improves results. When time is not the main tool for extracting flavour, the choice of cooking liquid matters. Stock adds depth instead of diluting flavour, while juices can loosen purees and add complexity. If a recipe calls for water, replace some or all with congruent liquids such as vegetable or chicken stock for neutrality, or juice and compote liquid for sweetness. For tang, use vinegar, wine, beer, or cider, simmering to cook off booziness before adding other liquids. For savouriness, add pickle or olive brine, kraut or kimchi juice toward the end.

"Poor parsnip falls into the latter category, relegated to slow braises and weekend roasts. Weather-resistant root veg like parsnips, swedes and celeriac are affordable at this time of year, but their fibrousness doesn't yield as easily or quickly as tender, fair-weather veg. Breaking fibres down before you start cooking, either by whizzing through a food processor or coarsely grating on a box grater is a simple shortcut. I've even taken to blitzing my soffritto and mirepoix when I'm feeling particularly pressed."

"When you aren't relying on time to extract flavour from ingredients, think about the liquids you use to cook, too. Every element should contribute to the overall taste, rather than diluting it. That's why you'll notice that rather than adding water to a quick cook like risotto, you'll ladle in stock; or add orange juice to loosen a carrot puree for complexity. Even if a recipe tells you to use water, consider replacing some or all of it with another liquid that's congruent with the flavour profile, but adds a little oomph."

"For a neutral, lighter flavour, try a veg or chicken stock (or beef or fish if the recipe features those proteins). For more sweetness, try juice, or even the liquid from a compote or preserve. Using a box grater to break down the parsnip fibres before cooking is a simple shortcut. And the result is a velvety, midweek soup."

"For tang, vinegar, wine, beer or cider will give it a kick, but be sure to cook out some of the booziness by letting the pot burble away until your eyes stop stinging, before adding other liquids. For extra savouriness and seasoning, pickle or olive brine, kraut or kimchi juice are all winners though these should be added towards the end of the cook to"

Read at www.theguardian.com