I love this recipe. It's perfect for a chilly Fall or Winter day. Delicious with hearty whole grain bread.
Ingredients:
1 onion
1/2 bunch celery
3 cloves garlic, minced
4 parsnips, peeled and chopped
1 can veggie/chicken stock
1 can chopped tomatos
1 packagage sweet corn
A dash of salt,
Dash of pepper
Dash of cumin
Dash of chili powder
Fennel root
Sautee until transluscent:
1. Sautee until transluscent: onion, celery, garlic
2. Add chicken/veggie stock
3. Add parsnips, simmer until beginning to get soft
5. Add spices
6. Add salmon, corn, and tomatos, cook until salmon is almost done (it will continue to cook after you turn off the heat, so lean towards slightly undercooking when you turn of the flame if you are going to leave it for a few minutes before serving)
7. Serve with shaved fennel.
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