This old favourite is a fine addition to harvest and holiday menus. The pairing may seem
odd, but creamy parsnips and tart apples work together wonderfully. I can’t recall where I discovered this recipe, but I’m glad I did.
1/2 cup (125 mL) low-sodium vegetable stock
1 tbsp (15 mL) light brown sugar
1/2 tsp (2 mL) or more kosher salt
1/2 tsp (2 mL) ground coriander
1/8 tsp (0.5 mL) each: ground cinnamon, ground black pepper
1 lb (500 g) parsnips, trimmed, peeled, cut in chunks (3/4 inch/2 cm)
2 apples (total 12 oz/375 g), peeled, cored, coarsely chopped
1 tbsp (15 mL) unsalted butter (optional)
In medium pan, stir together stock, sugar, 1/2 tsp (2 mL) salt, coriander, cinnamon and pepper. Stir in parsnips and apples. Heat on medium-high. When stock comes to boil, cover and reduce heat to low. Simmer, stirring occasionally, 30 to 45 minutes, until parsnips and apples are very soft, and most of liquid has evaporated.
Purée in food processor. Add butter (if desired). Adjust salt.
Makes 2-2/3 cups (650 mL).
- You can double the recipe.
Shopping Cart: Buy apples that are neither too tart nor too sweet. Most recently, I used galas.
TESTED IN IMPERIAL