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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.