1 tbsp (15 mL) each butter and vegetable oil
2 Ontario Onions, diced
1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins
1 tsp (5 mL) dried rosemary leaves
2 cups (500 mL) sodium-reduced chicken broth
2 cups (500 mL) 5% cream
Salt and pepper
1
In large saucepan, melt butter with oil over medium heat; cook onions, stirring often for 5 to 7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.
2
3
Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.
4
5
Add cream, stirring well. In a blender, purée until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. (Can be made 1 day in advance and reheated over low heat.)
CategoryDinner
Ingredients
1 tbsp (15 mL) each butter and vegetable oil
2 Ontario Onions, diced
1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins
1 tsp (5 mL) dried rosemary leaves
2 cups (500 mL) sodium-reduced chicken broth
2 cups (500 mL) 5% cream
Salt and pepper
