INGREDIENTS
1/2 cup
Carrot greens
3
Carrots, large
4
Garlic clove
1/2
Lemon, Zest from
3
Parsnips, medium
1/4 cup
White onion
4 cups
Vegetable broth
3 tbsp
Lemon juice, fresh
1/4 tsp
Black pepper, ground
1
Black pepper to season
5/16 cup
Olive oil
3 tbsp
Walnuts
2 tbsp
Butter
1/4 cup
Heavy cream
3 tbsp
Parmesan cheese, grated
1 1/2 cups
Water