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. FA07011 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. FA11 EXTRA-VIRGIN OLIVE OIL FAVUZZI 500 ML FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 1 1