Yield: Yields 5-1/2 to 6 cups.
Servings: five to six.
Salty and savory Parmigiano Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together.
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Fabulous, make exactly as written!
I’ve made this several times and it’s always a hit. Real parmesean reggiano is key here to offset the sweetness of the parsnips. I crisp up prosciutto bits (finely minced prosciutto ends sautéed in olive oil) and sprinkle on top to serve. I use my vitamix blender to purée and it comes out so creamy no one can believe there’s no cream in it!
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