“I really enjoy the rich texture parsnips have when slowly roasted,” says Blackberry Farm’s executive chef, Cassidee Dabney. “In the cooler months, I often make batches of parsnip soup. I’ll have some for dinner or incorporate the soup into a casserole or tart base.”
4 to 6 servings
1 ounce grapeseed oil
8½ ounces (approximately 4) parsnips, peeled and thinly sliced
½ tablespoon kosher salt
2 cloves garlic, sliced
1 sprig of thyme
4 cups vegetable stock, divided
Roasted pearl onions, for garnish
Lemon thyme, chopped, for garnish
Lemon oil, for garnish
Guanciale, cooked, for garnish
- Heat large sauté pan over medium-low heat until warm. Add grapeseed oil, parsnips, and salt. Slowly roast parsnips, stirring often until they begin to caramelize, then add garlic and thyme. Cook for 2 additional minutes.
- Add half the vegetable stock to the pot and gently simmer parsnips until very tender. Add additional stock as needed.
- Remove thyme sprig and transfer parsnips and cooking liquid to blender. Purée on low until smooth, then purée on high, adding more vegetable stock as needed until desired consistency is achieved. Adjust seasoning to taste.
- Garnish with roasted pearl onions, lemon thyme, lemon oil, and crispy bits of guanciale.