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4 to 5
first-course servingsEasy
Published 1998
The sweetness of parsnips that have been in frozen ground is very special. The five-spice powder is an unusual counterpoint.
In a medium saucepan, bring the parsnips and stock to a boil. Lower the heat and simmer, uncovered, for 15 minutes. Stir in the five-spice powder and simmer for 5 minutes, or until the parsnips are very soft.
Drain in a sieve, reserving the liquid. In a food processor, purée the solids with a little of the reserved liquid and then whisk the purée into the remaining liquid; or pass the w