I think parsnips are an underused vegetable, and they appear in my cooking almost daily from October to April. I usually make a cream of parsnip soup, which works like any other cream soup, but if you have a few extra ingredients, the creamy parsnip soup is a treat. I fully admit that this would not be a Home Front recipe, since cream was available for purchase during the war. Still, it is nice to manage a treat like this once in a while.
Peel and chop one medium onion and three medium parsnips. Saute both together in about 2 Tbl of butter in your sauce pan, along with a sprinkle of salt and pepper. Add enough water to make up soup for four people, somewhere between 2 and 4 cups. Gently boil parsnips until soft.
Once soft, puree the parsnips and broth with an immersion blender until smooth. Add in 1 Tbl of cream, and adjust salt and pepper. If desired, add in another tablespoon of cream. Reheat, and serve topped with a pinch of parsley.
Variations: You can also swap out a parsnip for a potato, so that you use one potato and two parsnips.