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Recipe1M+
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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer. add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. remove the pan from heat. add oregano and parsley sprigs and puree with a food processor or stick blender. season with salt and pepper and serve with thick crusty bread or toast.