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Maple Syrup-Roasted Parsnip Bisque

Maple Syrup-Roasted Parsnip Bisque
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by in Jan 2009

Total Time: 30

Yield: 8 large servings or 20 appetizer portions

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 1/4 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.


Updated Wednesday, December 10th, 2008
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