Yield
8 large servings or 20 appetizer portions
Category
Course
Sources
Ingredients
2-1/2 pounds parsnips, peeled and quartered
1/4 cup canola oil
1 teaspoon kosher salt, plus extra to taste
1/2 cup pure maple syrup, divided
8 cups water
1 large carrot, cut into thirds
1/2 medium-size onion
1 small bunch flat-leaf parsley
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon white pepper, plus extra to taste
2 to 2-1/2 cups heavy cream
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