Parsnip and apple soup from The Hairy Bikers’ British Classics: Over 100 Recipes That Celebrate Simple, Timeless Cooking and the Nation’s Favourite Dishes (page 20) by Si King and.. Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat. Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes. Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a.
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Melt the butter in a large, heavy based casserole over a medium heat. When the butter is foaming, add the onions, leeks and apples and fry for 10-15 minutes, stirring regularly, until they have softened. Add the potatoes and cider, and bring the mixture to the boil. Continue to cook for 2-3 minutes, until the volume of liquid has reduced slightly.. Step 1. Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and.
