Login to Save Like

Ingredients

• 1 Tbsp. extra virgin olive oil may be doubled
• 8 ounce leeks slice into rings
• 2 Tbsp. ginger root chopped
• 1 1/2 lb parsnips roughly minced
• 1/2 c. dry white wine such as Sauvignon blanc*
• 5 3/4 c. vegetable stock or possibly water
•     salt and pepper to taste
• 6 tsp ricotta cheese, part skim lowfat milk to garnish
•     paprika to garnish

Description

1. Heat The Oil In A Large (4-Qt) Pan And Add In The Leeks And Ginger. Cook Gently For 2 To 3 Min, Till The Leeks Start To Soften. 2. Add In The Parsnips And Cook For 7 To 8 Min…

Cook Eat Share