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Author Notes: This makes a wonderful Amuse Bouche or a pleasant first course. —Miss Karen
Makes 2 quarts
- 1/2 cup Butter
- 1/2 Vidalia or other sweet onion, chopped
- 1 Shallot, minced
- 1 pound Parsnips, peeled & thinly sliced
- 4 Cortland or Granny Smith apples, peeled & chopped
- 1 1/2 cups Riesling or Gewürztraminer wine
- 1 1/2 cups Apple Cider
- 4 cups Unsalted Chicken Stock
- 1 Bouquet Garni ( 1 crushed cinnamon stick, 2 allspice berries, 2 whole cloves) in cheesecloth
- 1 pinch Cardamom
- 1 cup Heavy Cream
- Salt & White pepper, to taste
- Peel and thinly slice the parsnips. You want to look for small to medium sized evenly shaped parsnips. (They look like white carrots.) The larger ones take on a 'woodsy' taste.
- Peel and chop the apples into about 1/4 inch dice. Chop the onion and shallot.
- In a medium sized saucepan, melt the butter. Add the onion and shallot. Sweat them- (very low heat, do not brown) until translucent.
- Add the wine and cider, then the Parsnips and apples and the Bouquet Garni. (* you can put the spices into a tea ball if you don't have cheesecloth.) Cook until tender. DO NOT BROWN. Reduce by about 70%.
- Add the stock and simmer for about 30 minutes. Remove the Bouquet Garni. Puree until smooth. Stir in the cream. Season to taste with white pepper and salt.
- ** If you don't have whole spices, you can use 2 pinches of Ceylon Cinnamon and Cardamom, 1 pinch each cloves & allspice. About 1/4 tsp. white pepper. I would add them when you are sweating the onion and shallot.
- Garnish with crushed hazelnuts or chives. Crumbled bacon is a nice choice too.