Enjoy these photos of the harvest, and if you want to purchase some of these hearty delicacies, email email@example.com. We also have carrots left too!
- 1 pound parsnips, peeled and trimmed
- 1 tablespoon olive oil
- 1/2 medium onion, chopped coarse
- 2 celery ribs, chopped coarse
- 1 medium leek (white and pale green parts only), washed and chopped coarse
- 4 1/2 cups chicken broth
- 3/4 cup heavy cream
- 2 teaspoons packed light brown sugar
Preheat oven to 350°F..
In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.