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Ingredients

• 1/4 cup  unsalted butter
• 1 1/2 pound  parsnips, peeled, trimmed, and cut into 1/2-inch dice (to yield a scant 4 cups)
• 6 ounces  shallots, cut into 1/4-inch dice (to yield about 1 1/4 cups)
• 8   cloves garlic, minced
• 1 tablespoon  finely chopped fresh oregano; plus tiny sprigs for garnish
• 1 1/2 teaspoons  kosher salt; more to taste
• 1/2 teaspoon  freshly ground black pepper; more to taste
• 4 1/2 cups  homemade or low-salt chicken or vegetable broth
• 1 1/2 ounces  (1/2 cup) freshly grated Parmigiano Reggiano
• 2 teaspoons  soy sauce
• 2 teaspoons  fresh lemon juice

Description

Salty And Savory Parmigiano Reggiano Marries Well With Sweet Parsnips, And Fresh Oregano Pulls It All Together.

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