<http://schema.org/recipeInstructions>
" Pur\u00E9e the parsnips: Preheat oven to 425 degrees F. In a medium saucepan, melt butter. Add the parsnips, salt, and pepper and cook over medium-low heat for 5 minutes. Add the broth, cover, and continue to cook until parsnips are very tender--about 15 minutes. Cool the parsnips for 10 minutes. Transfer the parsnips and broth to a food processor fitted with a metal blade and pur\u00E9e until smooth. Set aside. Roast the onions: Line a baking pan with foil and set aside. Cut a thin slice from the root end of each onion so it won&amp;#039;t roll. Cut 3/4-inch from the top of each onion and use a small knife to cut out the center, leaving at least a 3/4-inch wall. Finely chop the onion centers and stir into the parsnip pur\u00E9e. Fill each onion with parsnip pur\u00E9e. Rub onion skins with the olive oil and arrange on a baking pan. Bake for 11/2 hours. Remove and top each with the Roquefort cheese and walnuts. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a13788/roasted-onions-parsnip-puree-4517/>