Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 5
Elizabeth Nelson
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

    Advertisement
Advertisement
Advertisement