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“Fabulous combination of fall fruits and root vegetables. Use fresh sage if available.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and coarsely chop parsnips and apple. In a large saucepan melt butter.
  2. Add parsnips and apple, and cook covered for 10 minutes, stirring occasionally.
  3. Add stock, sage and cloves. Bring to a boil.
  4. Reduce heat, cover and simmer for 30 minutes or until parsnips are soft.
  5. Remove the sage and cloves. Transfer the parsnip and apple mixture to a food processor or blender (I use an immersion blender) and puree till smooth. Return to saucepan, stir in cream and season to taste with salt & pepper. Reheat but do not allow to boil.
  6. Serve hot. Garnish with fresh sage and croutons.

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