Nutrition Information (per serving)
8 (¾ cup ea.)
1 cup diced shallots
¼ cup diced onion
2 tsp unsalted butter
¾ cup white wine
3½ cups peeled and chopped parsnips
5 cups Chicken Stock
¾ tsp sea salt
Pinch freshly ground black pepper
¾ tsp white balsamic vinegar
¾ cup half and half
- In a large saucepan, sauté shallots and onions in butter until translucent.
- Add wine and bring to a boil. Turn heat to medium-low and simmer until wine is reduced by half.
- Add parsnips and chicken stock and bring to a boil. Add salt, pepper and vinegar. Reduce heat and simmer for 40 minutes, or until mixture is creamy. Remove from heat and add half and half.