2 pounds parsnips, peeled and quartered lengthwise

1/4 C. vegetable oil

3 tsp. salt, divided

6 T. honey, divided

6 C. water

1 bunch parsley

1 carrot, cut in 1/2

1 small onion

2 bay leaves

1/2 tsp. black peppercorns

2 tsp. white pepper

3 C. heavy cream

 

 

Preheat the oven to 375 degrees F. Toss the parsnips with the oil and 1 tsp. of salt and drizzle with 3 T. honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting. Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes. Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.