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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips. Ingredients:
2 lbs parsnips |
2 tablespoons butter |
1 cup chopped onion |
8 cups vegetable stock |
1/8 teaspoon allspice |
8 slices bacon |
Directions:
1. Fry bacon until crisp.
2. Crumble and set aside.
3. Heat oven to 400F.
4. Put parsnips on a cookie sheet in a single layer.
5. Roast until brown, turning occasionally, 25-30 minutes.
6. Melt butter on medium heat.
7. Saute onion until it begins to brown, about 5 minutes.
8. Add parsnips.
9. Saute 5 minutes.
10. Add stock.
11. Bring to a boil.
12. Boil until parsnips are tender, about 5 minutes.
13. Let mixture cool a bit.
14. Put in blender in batches and puree until smooth.
15. Pour back into pot.
16. Stir in the allspice, and salt and pepper, if desired.
17. Top with the bacon.
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