Roast Shallot and Parsnip Soup with Browned Sage Butter
by Waitrose Magazine
Ingredients
450g parsnips, thickly sliced
200g shallots, halved (or quartered if large)
2 tbsp olive oil
1.3 litres fresh vegetable stock
100ml single cream
50g unsalted butter
1 large garlic clove, sliced
8 small sage leaves
We always receive beautiful, fresh produce that encourages us to try new things as well as enjoy firm favourites. The delivery service is fantastic, and the salad is always very popular in our household!
— TFG box scheme customer
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