Parsnip Chowder
4 slices bacon
1 cup coarsely chopped onion
3 cups parsnips; peeled, 1/3" cubes
1 cup potatoes, peeled, 1/4" cubes
1 cup carrots, peeled, 1/4" rounds
2-3 tbsp flour
2 cups water, chicken or vegetable stock
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 cup milk
Cook the bacon over medium heat until fat has rendered. Add onion and continue cooking until and bacon is done but not crisp and onions are translucent.
Add the parsnips, potatoes, and carrots and saute until vegetables have sweated and relaxed a bit.
Sprinkle flour over vegetables, mix and continue cooking another 3-5 minutes. Add water or stock, salt, and pepper. Cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the vegetables are tender.
Add milk. Correct the seasoning and heat gently but don't boil.
Serves 4 for dinner or 8 for lunch or first course.