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
The veg box service is second to none. The veg boxes contain high quality, local & seasonal foods. They are delivered personally by Moya, Mark or one of their staff, and always with a friendly face & smile.
— Jenny, Ringinglow
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.