Ingredients

2 teaspoons unsalted butter

1 cup diced shallots (about 3)

1/4 cup diced onion

3/4 cup white wine

3 1/2 cups peeled, chopped parsnips (about 9 small)

5 cups chicken stock (see Chef's notes, below)

3/4 teaspoon white balsamic vinegar

3/4 teaspoon salt

Pinch pepper

3/4 cup half-and-half

Description

Editor's Note: The Recipe Below Is Part Of A Healthy And Delicious Spa Menu Developed Exclusively For Epicurious By Canyon Ranch.

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