Parsnips look like pale carrots, something Bunnicula got ahold of and completely drained of color. They have a spicy bite of flavor and taste earthy and bright, a little bit like mild horseradish. Parsnips have started showing up more and more this fall, and I had heard they're great with apples. (In the recipe, I found a use for the Honeycrisp apples that are out now. I figured there must be something great about an apple harvest that calls for a giant banner and so much in-store signage excitement.)Apple-Parsnip Soup
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
water
sea salt
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.
