Maple Syrup-Roasted Parsnip Bisque

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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

Instructions

Heat oven to 350 degrees. In a medium bowl, toss parsnips with oil, salt, and ¼ cup maple syrup. Spread on a baking sheet and roast about 30 minutes, or until parsnips are golden brown and softened. As parsnips are roasting, bring water to a boil. Place carrot, onion, parsley, bay leaves, and peppercorns on a double layer of cheesecloth. Wrap and tie securely, and add to water. Bring to a boil; then lower to simmer 30 minutes.

Remove parsnips from oven and add to vegetable-infused water. Add remaining maple syrup, white pepper, and salt to taste. Simmer 20-30 minutes. Discard cheesecloth bundle.

Using a food processor or immersion blender, puree parsnips and broth. Add cream and simmer another 10 minutes, or until slightly thickened. Season with salt and white pepper to taste.

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