| 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
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