Can also be used as a sauce for a vegetarian meal with grilled Portobello mushrooms.
2 tbsp Olive Oil
2 small Shallots
2 lbs bags Parsnips - Peeled and Diced
3 ripe Apples - Peeled , Seeded and Diced
1 l Vegetable Stock
Salt and Pepper to taste
Fresh Ground Nutmeg to taste
4 tbsp Honey
1
Heat olive oil on medium, add shallots and let simmer one minute.
2
Add parsnips, cook for five minutes, then add apples and vegetable stock.
3
Cook approximately twenty minutes, then check to see if parsnips are tender with the tip of a knife.
4
Puree soup. Add seasonings and Honey. Bon appétit!
Recipe and image courtesy of Ste. Anne’s Inn and Spa
Ingredients
2 tbsp Olive Oil
2 small Shallots
2 lbs bags Parsnips - Peeled and Diced
3 ripe Apples - Peeled , Seeded and Diced
1 l Vegetable Stock
Salt and Pepper to taste
Fresh Ground Nutmeg to taste
4 tbsp Honey
Directions
1
Heat olive oil on medium, add shallots and let simmer one minute.
2
Add parsnips, cook for five minutes, then add apples and vegetable stock.
3
Cook approximately twenty minutes, then check to see if parsnips are tender with the tip of a knife.
4
Puree soup. Add seasonings and Honey. Bon appétit!