Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Margarine or unsalted butter

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 2 lbs 908g / 32oz Parsnips - peeled, and Cut into 2" chunks

  4. 3 cups 711ml Chicken broth

  5. 1/2 cup 118ml Dry white wine

  6. 1/2 cup 118ml Half-and-half

  7. 1/4 teaspoon 1 1/3ml Tabasco pepper sauce Ground cinnamon - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In 3- to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes. Process mixture, portion at a time, in food processor or blender until smooth. Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming. Sprinkle individual servings with cinnamon. This recipe yields 4 to 6 servings.


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