The movie Tangled was playing on the movie networks this weekend so naturally I watched it once...or twice.
If you’re familiar with the movie, you’ll know that Rapunzel’s
favourite food is something called Hazelnut Soup and it most definitely has
hazelnuts and parsnips in it. I love
both those things so the thought of them combined into a soup had me
intrigued. I googled Hazelnut Soup once
the movie was over and to my delight Disney has a recipe posted on Family.com.
So for my vegan-ized version you’ll need:
- 1 Butternut Squash, seeded and cut into six sections
- 1 medium to large parsnip (the larger the parsnip the
stronger the parsnip taste), peeled and roughly chopped
- 1 green apple, peeled and quartered
- 2 tbsps of olive oil
- 3-4 sprigs of fresh thyme
- 1 medium onion (I used spanish, the recipe calls for brown)
- 1 or 2 cloves of garlic
- 1 box of vegetable stock
- ½ tsp of cumin
- ½ cup of almond milk
- Salt and white pepper to taste
-
- 1 cup of raw hazelnuts
Step 1: Roasting Hazelnuts
This is a very easy process, however I want to warn you that
roasted hazelnuts are extremely delcious.
Once you roast and de-skin them, you may want to hide them somewhere or
else ruin your dinner appetite like I did.
Preheat your oven to 275 degrees F. Place your 1 cup of hazelnuts on a baking
sheet that’s been lined with parchment paper.
Bake for 25-30 minutes or until the hazelnut skins burst
When the hazelnuts are cooled, roll between two paper towels
to remove the skins.
Place the skinless hazelnuts in a plastic bag and DESTROY
with a rolling pin. Kidding!
Crush the hazelnuts to desired consistency.
Roasting
Squash
Preheat oven to 400 degrees F.
Place parchment paper at the bottom of a baking dish and
drizzle 1 tbsp of olive oil. Next place
the squash (skin side up), parsnips and apples in the dish. Add ¼ cup of water. Place 3-4 sprigs of thyme on the top. You’ll need to bake uncovered in the oven for
45-50 minutes or until a knife slides easily through the skin of the squash.
While your veggies are roasting in the oven, you can saute
your onion and garlic. Cut onion and
garlic into thin slices and add to a frying pan with the remaining 1 tbsp of
olive oil. You’re looking for the onions
and garlic to become transluscent, not browned.
Once they’re cooked remove from heat and set to the side.
I still had some time to kill while the squash, parsnips and apple finished roasting so I went and hung out with Arthur. I apologize for the semi-erotic nature of this picture but this is honestly how he was sitting in his favourite chair.
Once the
squash is finished, remove from the oven and cool to the touch. It should look like the picture below.
Remove the
skins with a pairing knife and place in a food processor or blender with a
touch of vegetable stock. You’re going
to need to use the stock to puree all of the roasted veggies so keep that in
mind. Also remember, when blending hot items make sure not to fill your food processor over the half line. The pressure from the heat can cause the bottom or top to blow off.
After you've blended the squash, add the apple, parsnip and onion/garlic mixture into your food processor with stock and blend. Add everything to a large pot
It should look like this:
Bring the
soup to a boil and then reduce to a simmer.
While the soup is simmering add the cumin, salt and pepper. If you wish to use more than ½ tsp of cumin
please go ahead. I’m sure I used 1 tsp
and a ½, which is probably why my boyfriend thought it tasted “Mexican-y”.
Before you
serve your soup, add ½ cup of almond mix.
Ladle the soup until a bowl and top with crushed roasted hazelnuts. Yum!
This soup
was very yummy and creamy! If you like
all of the ingredients listed above this soup is for you. Although, I don’t think Dan is a huge fan of
parsnips and even he enjoyed it.
Have you
ever made anything inspired from a movie?
Alex & Arthur
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