Adapted from Canyon Ranch
Ingredients:
2 teaspoons unsalted butter 1 cup diced shallots (about 3) 1/4 cup diced onion 3/4 cup white wine 1/2 cups peeled, chopped parsnips (about 9 small) 5 cups vegetable stock 3/4 teaspoon white balsamic vinegar 3/4 teaspoon salt (or less, according to taste)Pinch pepper 3/4 cup half-and-half
Directions:
In wide saucepan over medium-low heat, melt butter. Add shallots and onion and saut Add a comment
