INGREDIENTS
4 large parsnips, washed, peeled and trimmed
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 quart water
1 tablespoon fresh thyme
1/4 teaspoon cayenne
DIRECTIONS
Preheat oven to 400. Chop parsnips into large chunks. Toss chunks with salt, pepper and olive oil and roast for 25 minutes, turning once. Remove from oven and set aside.
Heat butter, then add onion. Cook onion until translucent, then add roasted parsnips. Stir to combine. Add water and allow to cook until parsnips are tender. Remove from heat and allow to cool slightly. Transfer to blender and puree until smooth. Remove from blender, return to cooking pot, and add thyme and cayenne. Adjust seasonings as needed.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
