Parsnip and Apple Puree

Name: Parsnip and Apple Puree
Yield: 6 portion
Ingredients: 1 teaspoon ground coriander; 2 tablespoons light brown sugar; Fresh mint sprigs, for garnish; Freshly ground black pepper, to taste; ¼ cup Berta’s Chicken Stock or canned broth; 2 pounds parsnips, peeled and coarsely chopped; 4 tablespoons (½ stick) unsalted butter, cut into pieces; ¼ cup Berta’s Chicken Stock or canned broth; ½ cup water; ¼ cup fresh lemon juice; 4 large Granny Smith or other tart apples; 4 large Granny Smith or other tart apples

Preparation info

6
portion

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Nutty parsnips and tart Granny Smiths are baked to retain their most acute flavors, and then deliciously puréed together.

Ingredients

¼ cup fresh lemon juice
½ cup water
4 large Granny Smith

Side dish
Condiment
Gluten-free

Method

Preheat the oven to 375°F.
Combine the lemon juice and water in a large bowl.
Peel, core, and cut the apples into eighths, dropping the pieces into the acidulated water.
Place the parsnips in a shallow baking pan. Add the apples, us