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Food Ventures

Parsnip and Tart Apple Puree

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Courtesy of Farm Fresh Southern Cooking. Makes 4 servings.


3 cups water

1 & 1/2 pounds parsnips, peeled and chopped

2 tablespoons unsalted butter

1 yellow onion, peeled and chopped

2 Granny Smith apples, peeled, cored, and chopped

1/4 cup sour cream

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon allspice


Place the water in a heavy sauce pan over medium-high heat and bring to a boil. Add the parsnips, cover, and cook 15 to 20 minutes or until very tender.

Meanwhile, place the butter in a large skillet over medium heat. As it begins to foam, add the onions and apples. Cook 7 to 9 minutes, stirring constantly until the apples are tender.

Drain the parsnips, reserving 1/4 cup of the cooking liquid. Transfer the parsnips to a food processor and add the apple mixture. Puree until smooth. Add the sour cream, salt, pepper, and allspice. Puree until smooth. Add 1 tablespoon of the reserved cooking liquid at a time until the desired consistency is reached. Transfer to a bowl and serve warm.


Ann's Article:

Unique, Tasty Recipes for your Thanksgiving Celebration


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