| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Veg06 | 4 | servings | |
INGREDIENTS
| 2 | tb | Margarine or unsalted butter |
| 1 | md | Onion; chopped |
| 2 | lb | Parsnips; peeled and cut into |
| ; 2-inch chunks | ||
| 3 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1/2 | c | Half-and-half |
| 1/4 | ts | TABASCO pepper sauce |
| Ground cinnamon |
INSTRUCTIONS
In 3 to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes. Process mixture, portion at a time, in food processor or blender until smooth. Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming. Sprinkle individual servings with cinnamon. Makes 4 to 6 servings. Recipe by: Tabasco www.tabasco.com Converted by MM_Buster v2.0l.
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