Favuzzi Magazine (English) November 2016 | Page 11

- 1 kg parsnips, cut in 4 lengthwise
- 1 L (4 cups) chicken stock
- 1 white onion, chopped
- 30 mL (2 tablespoons) honey
- Fresh ginger, julienned
- Favuzzi Espelette pepper to taste
- 5 mL (1 teaspoon) Favuzzi extra-virgin olive oil

CREAM OF HONEY
ROASTED PARSNIPS
SERVES 4
PREPARATION TIME - 15 MINUTES
COOKING TIME - 40 MINUTES

PREHEAT THE OVEN TO 180°C (350°F).
PLACE THE PARSNIPS AND ONIONS ON A BAKING
SHEET. COAT WITH THE HONEY AND ROAST IN THE
OVEN FOR 40 MINUTES. DRIZZLE WITH OLIVE OIL AND
STIR FROM TIME TO TIME SO THE VEGETABLES DON’T
BECOME CHARRED.

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ESPELETTE PEPPER
FAVUZZI
40 G

TAKE THE PARSNIPS AND ONIONS OUT OF THE OVEN,
TRANSFER TO A POT WITH THE STOCK AND BRING TO
THE BOIL. BLEND UNTIL SMOOTH WITH A STICK BLENDER.
TO SERVE, GARNISH WITH GINGER AND ESPELETTE
PEPPER TO TASTE, THEN FINISH WITH A DRIZZLE OF
OLIVE OIL.

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EXTRA-VIRGIN
OLIVE OIL
FAVUZZI
500 ML

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