Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Fabulous combination of fall fruits and root vegetables. Use fresh sage if available.

Ingredients Nutrition

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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