Creamy Parsnip Apple Soup

February 23rd, 2011 § 1 comment § permalink

Serves 8-10


2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half


In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8


For the soup

1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked


For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

Root Veggies with Garlic Maple Herb Butter

February 2nd, 2011 § 0 comments § permalink

Serves 1-2


1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine
1 small leek, sliced
4 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon maple syrup
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme and rosemary, chopped (1 tablespoon total)


Preheat oven to 400ËšF.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 25 minutes, or until veggies are cooked through. Serve.

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6


1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley


Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6


Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish


In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

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