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 found this recipe, but I’m glad I did.
1/4 cup (60 mL) low-sodium vegetable or chicken stock
1 tbsp (15 mL) golden brown sugar
1/2 tsp (2 mL) or more kosher salt
1/2 tsp (2 mL) ground coriander
1/8 tsp (0.5 mL) ground cinnamon
1 lb (500 g) parsnips, trimmed, peeled, cut in chunks (3/4 inch/2 cm)
2 apples (total 12 to 16 oz/375 to 500 g), peeled, each cut in 12 wedges
In medium pan, stir together stock, sugar, 1/2 tsp (2 mL) salt, coriander and cinnamon. Add parsnips and apples. Heat on high heat. When stock comes to boil, cover and reduce heat to low. Simmer, stirring occasionally, 30 minutes, or until parsnips are soft.
Purée in food processor. Adjust salt.
Makes 3 cups (750 mL).
- You can double the recipe.
TESTED IN IMPERIAL