Ingredients
- 2 Fuji apples, peeled and cored
- 4 tablespoons unsalted butter, divided
- 1 shallot, peeled and sliced
- 1 pound parsnips, peeled and cut into chunks
- Kosher salt and freshly cracked black pepper
- 5 large fresh sage leaves
- Water, to cover
Directions
Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.
Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.
Transfer the puree to a serving bowl and top with the browned butter coated diced apples.
Notes
Easily turned into a soup.
Great with coriander or curry powder as a substitute for the sage.
If a less sweet taste is desired, try a tart apple, such as Granny Smith.
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By Meligator
on April 23, 2011
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Loved this recipe! Served it with pork, and it was delicious. I'll definitely make it again. I used diced onion instead of scallion, because that's what I had onhand, but it turned out great.
By Twon777
Austin, TX
on October 16, 2010
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Very tasty, but if I pureed it with the cooking liquid, I'd have a soupy mess. I strained it first and pureed and added liquid as needed. Thank God I did, because I had a lot of liquid leftover. I also tried it without the sage being pureed and I liked it better with the sage pureed with the apples and parsnips. Great idea and flavors - poor execution. Will make again, though....
By charlesg_11469863
San Antonio, TX
on August 24, 2010
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I've made this recipe several times, and really enjoy the flavor. Pleasantly sweet. I use a pound of parsnips and a pound of unpeeled granny smith apples, but used dried sage, which wasn't removed from the puree. I don't always use the suggested diced apple garnish. One variation I've tried and liked was adding the grated zest of a lemon, which really added some sparkle to it. I make purees often, several veg/veg and several veg/fruit. This is one of my favorites.
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