Spring Parsnip soup with sauted rosemary apples and fried leeks
(Vegan) Serves 8+
• 1/2 cup almond oil
• 3 onions peeled and cut into large dice
• 5 lbs Parsnips
• 3.5 quarts of water
• 1 tsp nutmeg, ground
• 1/2 cup coconut milk
• sea salt and pepper
Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10 minutes. Add water and bring to a boil. Add apples, parsnips, nutmeg and 1 1/2 tsp sea salt. Continue to cook for 25 minutes. Next, puree in a blender and add the coconut cream. Pass through a fine mesh strainer. Cool and refrigerate.
• 3 Tbsp olive oil
• 4 apples cored and cut into 1/2 inch slices
• 1 Tbsp organic sugar
• 1 Tbsp rosemary chopped
In a large saute´ pan, add the olive oil over medium high heat. Add the apples and cook, tossing to caramelize evenly for about 8 minutes. Add the sugar and caramelize for 2 more minutes. Add the rosemary and cook for 1 more minute. Remove from heat and cool until needed.
• 5 leeks
• 2 cups of peanut or vegetable oil
Fry the leeks in oil until golden crispy brown, about 1 minute. Place on a paper towel to remove any excess oil. Keep in an airtight container until needed.
To finish the dish:
Pour the Parsnip veloute in a bowl and top with 4 rosemary apples, a sparse sprinkle of smoked salt.
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