Parsnips develop a rich flavor when roasted and the addition of some fresh wood adds an extra punch. These can be eaten straight off the grill but we decided to turn them into a tasty soup.

Total Time: 30 minutes
Servings: 4


  • 2 5″ x 11″ Hickory planks
  • 2 lb. Parsnips, peeled and sliced in half
  • 1/2 cup Yellow Onion, diced
  • 1 Vegetable Stock Cube
  • 1 cup Heavy Cream
  • 4 Tbsp. Olive Oil
  • 1 Tbsp. Fresh Rosemary, chopped
  • 1 loaf Sourdough Bread
  • 1/2 cup Candied Pecans (optional)

Chef's Tip

This soup works really well garnished with candied pecans.


  1. Soak planks in warm water for 15 minutes and pre-heat the grill or oven to 400°F.
  2. Place parsnips and onions on plank. Drizzle 2 Tbsp. of olive oil and a pinch of ground pepper.
  3. Place plank on grill and roast for 20 minutes until tender. Set aside.
  4. In a large soup pot, heat the remaining olive oil  Add the onion and saute for 3-4 minutes.
  5. Add the roasted parsnips, 2 cups water, stock cube, cream and salt and pepper to taste.
  6. Blend until smooth and reheat to serve.

For the crostini:

  1. Slice the sourdough into half inch slices.
  2. Drizzle with olive oil and fresh chopped rosemary.
  3. Place on the grill for 30 seconds on each side.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory planks