Parsnip Parsley Root Bisque with White Truffle Oil
Ingredients
- 4 cups peeled and chopped parsnips or parsley root (about 1 lb)
- 2 cups whole milk
- 1 cup reduced sodium chicken broth or vegetable broth
- 2 tbsp parmesan cheese (grated)
- salt and white pepper to taste
- 6-10 drops white truffle oil (optional)
- 6-10 toasted hazelnuts
- reserved parsley sprigs (if using parsley root)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments