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
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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.