parsnip bisque

Parsnip Bisque with Parsnip Frites

  • 6cupsparsnip, peeled and diced
  • 1cupceleriac, peeled and diced
  • 1cuponions, peeled and diced
  • 1cupwhite wine
  • 2cupsvegetable broth
  • 2cupsmilk, 2%
  • 1/2cupextra virgin olive oil, divided
  • 1/4tspnutmeg
  • 1/4tspallspice
  • 1/2tspcinnamon
  • 1tspsalt
  1. Sauté diced parsnips, celeriac, and onions in 1/4 cup olive oil. While sautéing, add all dry spices.
  2. When spices begin to stick to the pan, deglaze with white wine.
  3. When wine is reduced by half, add the broth. Bring to boil, then reduce heat to simmer.
  4. Add milk and return to simmer. Continue to simmer until all vegetables are soft to touch.
  5. Place in blender and puree until smooth.
  6. Preheat oven to 450° F.
  7. Toss parsnip shavings in remaining 1/4 cup olive oil. Note: to make parsnip shavings, simply wash and peel the parsnip as usual, discarding the skin. Then use a vegetable peeler to pare off shavings.
  8. Place on a sheet pan and bake for 5 minutes or until crispy.
  9. Plating: Ladle bisque into serving bowls. Sprinkle a few parsnip frites on top as garnish.
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*Recipe courtesy of Brian Sheehan, line chef at University of Vermont Medical Center.

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