1 white onion (diced)
a knob of butter
1 cup sparkling wine
2 large parsnips (peeled & roughly chopped)
2 large Honeycrisp apples (peeled & roughly chopped)
1 white sweet potato (peeled & roughly chopped)
1 tsp. rubbed sage
1 cup half-and-half
green onions and white cheddar
Sauté onions in butter until translucent, and then add wine. Allow the mixture to reduce, and then add parsnip, potato, apple, and sage to the mixture. Add a pinch of salt. Cover and cook for about 10 minutes or until vegetables have softened and have taken on a slight color. Reduce heat and add half-and-half. Do not allow soup to boil after adding the cream as it could curdle. Using an immersion blender, blend the mixture smooth. Add enough water to achieve the consistency you desire. Garnish with sliced green onion and shredded white cheddar.
This sounds amazing! I can't wait until G3 is old enough for me to read Bunnicula to him.
YUM! I love parsnips... they are so underrated, too.
Thanks for reminding me of Bunnicula! Wow, what a blast from that past... :)
NicE!!!! yum yum
Honeycrisp apples are my FAVORITE but damn they are expensive! I had my first of the season yesterday. :)
Parsnips are delicious! And, obviously this recipe is easily made vegan.
Thanks for sharing - can't wait to try it.
"The Valley Vegan"
yum, honey crisp apples. i worked at a cider mill so i'm a bit of a cider and apple snob and i think honey crisps are the best apple... ever... yum. it is basically everything an apple should be and the opposite of everything an apple shouldn't be.
What apples would make a good substitute for the honeycrisp? I'm eager to try out this recipe but want to use something that grows in BC.
Use something on the sweet side with a smooth, crunchy texture like a pink lady.
I just found your website. I made this tonight and it was delish!! Can't wait to try more of your recipes!
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