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Starters and side dishes
,
Holiday season
Cream of parsnip and apple
Portions:
6 à 8Preparation:
20 min.Cooking:
30 min.Ingredients
- 4 McIntosh or Bella Vista apples
- 60 ml (1/4 cup) butter
- 1.35 kg (3 lb) parsnips, peeled and thinly sliced
- 2 onions, chopped
- 2 garlic cloves, minced
- 30 ml (2 tablespoons) honey
- 3 potatoes, cubed
- 1.5 liters (6 cups) vegetable broth
- Salt and pepper to taste
- Ground nutmeg to taste
- 250 ml (1 cup) 15% cooking cream
Preparation
-
Peel and dice apples
-
Melt the butter in a saucepan over medium heat. Make
brown parsnips with onions and garlic for 2 to 3 minutes
-
Add the honey and caramelize for 2 to 3 minutes.
-
Add potatoes, apples, broth, seasoning and nutmeg. Bring to the boil
-
Cover and simmer for 30 to 40 minutes, until parsnips and potatoes are cooked.
-
Using a blender, purée the soup and blend in the cream.
Portions:
4Preparation:
10 minutesCooking:
15 to 20 minutes
Summer recipes
,
Starters and side dishes
,
Main courses
,
Lunchtime
Creamy broccoli salad with apples, cranberries and roasted chickpeas
Portions:
8Preparation:
25 min.Cooking:
2 h
The classics
,
Starters and side dishes
Local apple ketchup
Portions:
8Preparation:
10 minutesCooking:
10 minutes