Parsnips are a great and sometimes forgotten root vegetable. This is not just your grandma’s veggie when it makes such a delightful dish.
7 cups 1 inch cubes parsnips
1 medium onion
1/2 cup diced green pepper
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/2 tsp coriander
1/2 tsp lemon pepper
7 cups chicken stock
2 cups milk
1 Tbsp butter
1. Place parsnips, garlic, onion and green peppers in a shallow roasting pan.
2. Drizzle with canola oil making sure all vegetables are coated with oil.
3. Place roasting pan in a preheated 350 degrees Fahrenheit oven.
4. Roast until the parsnips are fork tender and have some caramelized colour to them. This could take 1 hour and 15-20 minutes.
Remove vegetables from oven and place into a food processor. Add some chicken stock and purée the mixture to a smooth consistency. Pour mixture into a slow cooker. Add the remaining stock and milk, and spices. Cook on a low setting of the slow cooker for a couple of hours. This seems to intensify the flavours of the spices. Prior serving add a tablespoon of butter.