A great side for pork dishes!

Ingredients

• 1 pound parsnips, peeled and coarsely chopped (about 3 cups)

• 2 tablespoons olive oil

• 3/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 3 medium pears, peeled and chopped

• 1/4 cup butter, cubed

• 2 medium leeks (white portion only), thinly sliced

• 2 celery ribs, chopped

• 3 shallots, chopped

• 6 cups chicken broth

• 1/4 cup maple syrup

• 1 bay leaf

• 1 teaspoon minced fresh thyme

• 1/2 cup heavy whipping cream

Directions

1. Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.

2. In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.

3. Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
   

Recipe by Taste of Home.