Ingredients
2 lbs parsnips
1 lb pearl onions
3 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
2 Tbsp canned chestnut puree, warmed
3 Tbsp heavy cream
Preparation
Preheat oven to 450. Toss vegetables with olive oil, vinegar, salt and pepper. Roast 25 minutes. Mix cream and chestnut puree, and serve on the side.
