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Ingredients
| 2 | pounds | Parsnips trimmed, peeled, and cut into 2-inch pieces |
| 1⁄4 | cup | Olive Oil |
| 1 1⁄2 | teaspoons | Salt |
| Black Pepper to taste | ||
| 1 | medium | Onion peeled and cut into small pieces |
| 1 | Stalk | Celery cut into small pieces |
| 1 | Bay Leaf | |
| 1 1⁄2 | quarts | Vegetable Broth reduced sodium or homemade |
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