- Heavy Cream
- Vegetable Stock (or water)
- Olive Oil
- Salt and Pepper
||Peel parsnips and leave whole.
Place on baking sheet or roasting pan, drizzle with salt and pepper and a little bit of olive oil. |
|| Then drizzle with honey. |
||Roast in oven for awhile till’ the parsnips and honey start to caramelize @ 350 degrees. 1 to 1 1/2 hours |
||Take out of oven and put parsnips in pot. |
||Pour in vegetable stock (or water) and just cover the parsnips. |
||Bring to a boil and then reduce down to a simmer and simmer till’ parsnips are soft. |
||Add in heavy cream to your likeness and bring back up to a simmer. |
||Puree with an immersion blender or puree in a blender (BE CAREFUL!!). |
||Taste and re-season if necessary with more salt and pepper or honey. |
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