White Root Vegetable Bisque with Cheese

From: Chef Andrea Curto-Randazzo, Talula, South Beach, FL. Yield: 20 servings.

¼ cup blended oil (vegetable and olive)

4 Tbsp. butter, unsalted

2 large Spanish onions, diced

8 shallots, diced

to taste, salt and white pepper

3 lb. parsnips, peeled and chopped


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