Parsnip is one of those foods I rarely eat. It’s great in soup though as it thickens like potato. The key to this dish is getting the onions to caramelise. When you do though you will achieve a smooth sweet caramel earthy flavour.
2 large parsnips, peeled and cut into small cubes
2 large onions, peeled and finely sliced
2 tablespoons of pure maple syrup
1 cup of dry white wine
1.25 litres of vegetable stock
½ cup plant based milk (I used rice milk. No particular reason. It’s just what I had in the fridge)
salt and pepper to taste
fresh thyme leaves for garnish
Place the onions, pure maple syrup and a little rice bran oil into a medium pot. Cook gently on a low to medium heat until the onions are caramelised. This takes a good 10-15 minutes. Stir as you cook them.
Turn the heat up full and add the wine. Add the parsnip and vegetable stock. Then turn the heat down to a gentle simmer, cover and cook until the parsnip is tender and blend.
Add the rice milk. Check the seasoning and serve garnished with fresh thyme leaves.
Servings: Serves 4.
Time: Takes about 30-40 minutes.