Yield:产生5-1/2至6杯。
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!
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