Adapted from allrecipes
2 Tbsp olive oil
1 1/2 lb peeled parsnips, diced
1 onion, diced
2 T butter
1 tsp sugar
3 garlic cloves
1 tsp ground ginger
1/2-3/4 tp cardamom
1/2-3/4 tsp allspice
1/8 tsp cayenne pepper
3 C chicken broth
1 1/2 C half-and-half
salt and pepper to taste
In a large sauce pan, heat oil until shimmering.
Add parsnips and onion and saute, stirring a little at first and then more frequently. Stir until veggies start to turn golden brown (7-8 minutes).
Reduce heat to low and add butter, sugar, and garlic. Cook until all vegetables are a rich spotty caramel color, about 10 more minutes. Add a bit more butter if veggies are sticking.
Add spices and saute until fragrant (about 30 seconds).
Add broth, bring to a boil and then redeuce to a simmer, partially covered, until parsnips are tender (about 10 minutes).
Puree in blender or food processor until nice and smooth. Add half and half (I use about 1 C milk and 1/2 C cream). Adjust seasonings to taste.
Posted by The Tasty Cheapskate