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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Fabulous combination of fall fruits and root vegetables. Use fresh sage if available. Ingredients:
1 lb parsnip |
1 large cooking apple |
2 tablespoons butter |
3 cups chicken stock |
4 fresh sage leaves or 1/4 teaspoon dried sage |
2 whole cloves |
1 cup light cream |
salt & pepper |
Directions:
1. Peel and coarsely chop parsnips and apple. In a large saucepan melt butter.
2. Add parsnips and apple, and cook covered for 10 minutes, stirring occasionally.
3. Add stock, sage and cloves. Bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes or until parsnips are soft.
5. Remove the sage and cloves. Transfer the parsnip and apple mixture to a food processor or blender (I use an immersion blender) and puree till smooth. Return to saucepan, stir in cream and season to taste with salt & pepper. Reheat but do not allow to boil.
6. Serve hot. Garnish with fresh sage and croutons.
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