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Prep time
15 minutes
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Cook time
30 minutes
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Makes
2 quarts
Author Notes
This makes a wonderful Amuse Bouche or a pleasant first course. Inspired by Charles Court restaurant at the Broadmoor Hotel in Colorado Springs. —Miss_Karen
Ingredients
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1/2 cup
Butter
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1/2
Vidalia or other sweet onion, chopped
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1
Shallot, minced
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1 pound
Parsnips, peeled & thinly sliced
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4
Cortland or Granny Smith apples, peeled & chopped
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1 1/2 cups
Riesling or Gewürztraminer wine
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1 1/2 cups
Apple Cider
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4 cups
Unsalted Chicken Stock
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1
Bouquet Garni ( 1 crushed cinnamon stick, 2 allspice berries, 2 whole cloves) in cheesecloth
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1 pinch
Cardamom
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1 cup
Heavy Cream
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Salt & White pepper, to taste
Directions
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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.
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Peel and chop the apples into about 1/4 inch dice. Chop the onion and shallot.
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In a medium sized saucepan, melt the butter. Add the onion and shallot. Sweat them- (very low heat, do not brown) until translucent.
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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%.
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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.
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** 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.
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Garnish with crushed hazelnuts or chives. Crumbled bacon is a nice choice too.
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