I can’t recall where I first found this recipe, but I’m glad I did. It's a fine addition to harvest and holiday menus. The combination may seem odd, but the creamy parsnip and tart apple work together wonderfully.
1/4 cup (60 mL) 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 3/4-inch (2 cm) chunks
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. Bring to boil on medium-high heat. Cover, reduce heat to low and simmer, stirring occasionally, 30 minutes, or until parsnips are soft.
Purée, using food processor. Adjust salt.
Makes 3 cups (750 mL).
- You can double the recipe.
Tested in Imperial