3 large parsnips (about 1 ½ lbs.), peeled and thickly sliced
Preheat oven to 350 degrees. Toss the parsnips, apples, and the ginger in olive oil and place in an oven proof casserole dish. Cover and cook for 20 minutes.
Stir than cook uncovered for 20 more minutes or until vegetables are lightly browned and tender.
In a large pot, melt the butter over medium heat. Add celery, onions and potatoes. Cook mixture for 4 to 5 minutes or until slightly tender. Add parsnip mixture and the stock or broth. Reduce heat to low, cover, and cook for 30 minutes or until vegetables are soft.
Transfer to a blender or food processor in batches and process until smooth. Return puree to soup pot, stir in the half-and-half and season with salt and pepper. Bring it back up to temperature over medium heat.
Roasted parsnip, apple, and ginger soup 3/20/1
presented by Chef Martin Almaraz, Tea Bar & Bites
POSTED: 12:04 PM CDT Mar 20, 2014 UPDATED: 01:45 PM CDT Mar 20, 2014
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