Ingredients
- 2 tablespoons olive oil, divided
- 2 1/2 cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2 1/2 cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1/8-inch-thick) slices parsnip
- 1 tablespoon chopped fresh chives
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter