2 large leeks, white parts only
4 large parsnips
3 medium potatoes
1 large clove garlic, minced
1 large onion
25 ml brown sugar 2 tbsp
5 ml ground cardamom (optional) 1 tsp
1.5 L chicken stock 6 cup
25 ml butter, cut into small pieces 2 tbsp
1 L milk 4 cup
salt and pepper
2 green onions, chopped
Clean vegetables; cut in bite size pieces. In large, shallow roasting pan; combine leeks, parsnips, potatoes, garlic and onion. Sprinkle with sugar and cardamom and stir to combine. Pour 2 cups (500 ml) of the stock over the vegetables and dot with butter. Cover tightly with foil and bake at 350 F (180 C) for 2 hours, stirring occasionally, until vegetables are tender. Transfer vegetables to large saucepan and add remaining stock. Simmer 20 minutes.
Working in small batches, puree vegetables in food processor. Return to pot and add milk. Cook until warmed through (do not boil) and season with salt and pepper. Serve in bowls, garnished with chopped green onions.
Serves 12