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 hot water for at least 15 minutes and preheat 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