Chef Laurie Gauguin on Delicious Living takes the little used parsnip, marries it with apples, and turns it into a flavorful, full-bodied soup that uses rice milk rather than cream for those avoiding dairy or watching caloric intake. Seconds, anyone?
2 pounds sweet apples (such as Fuji), peeled, cored, and quartered
1 pound parsnips, peeled and cut into 1-inch dice
1½ pounds sweet potatoes, peeled and cut into 2-inch dice
1 large yellow onion, cut into 6 pieces, layers pulled apart
3 tablespoons vegetable oil (not olive oil)
1 teaspoon sea salt
¼ teaspoon ground black pepper
10 large sage leaves, thinly sliced
2 teaspoons fresh thyme leaves (stripped from stems)
8 cups plain rice milk
Preheat oven to 450°.
In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third of oven and roast for about 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is fork-tender and nicely browned (some may be more tender than others; not to worry), remove from oven and set aside until cool enough to handle.
Working in batches, purée apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2-3 minutes to ensure a perfectly smooth texture.
Pour soup into a medium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.
Thanks Delicious Living Magazine!