Ingredients

2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream

Special Equipment: cheesecloth

Instructions

Preheat the oven to 375 degrees F.

Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking
sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown;
they tend to burn easily so make sure to toss often while roasting.

Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a
flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the
cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the
heat and simmer for 30 minutes.
Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt
and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender.
Add the cream and cook for another 10 minutes or until thick.