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Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they're chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water).—Sara Petrie, Grassie, Ontario
Nutritional Facts 1 cup equals 317 calories, 16 g fat (8 g saturated fat), 42 mg cholesterol, 802 mg sodium, 43 g carbohydrate, 7 g fiber, 3 g protein.
Originally published as Roasted Parsnip and Pear Soup in Taste of Home November 2011, p24
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on Dec. 04, 2011 by lisakj
Good recipe. I did add extra spice to the soup...a pinch of cayenne and curry powder and extra pepper.
Reviewed on Dec. 04, 2011 by Lischen
It seemed too sweet and was lacking flavor. Added additional fresh herbs and seasoning to resuce it but my guests still didn't enjoy it
Reviewed on Nov. 26, 2011 by MMMMMJames
After i blended it smooth i just popped it in a crock pot.Add the milk a few minutes before plateing.
Reviewed on Nov. 06, 2011 by ktbluestein
We made this as a trial run as the app. course for Christmas dinner. It was quite good, sweet and savory. It was hearty so the serving sizes are small. Suggestions include turning down the heat of the oven. After 25 minutes of 425 deg heat, my parsnips were nearly burnt on the bottom. I turned the oven down to 350 when I added the pears and cut the time from 25 min. to 10, which was plenty.
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