Buy all ingredients right below the recipe
INGREDIENTS
- 500 g peeled parsnip
- 180 g peeled apple
- 160 g butter
- 130 g peeled onion
- 30 g granulated sugar
- 2 whole cinnamon sticks
- salt
Instructions
- 1Cut the parsnip into 1 cm cubes. Cut the cored apple into 1.5 cm cubes. Finely chop the onion.
- 2In a saucepan over medium heat, melt 30 g of butter, add the onion and sauté until translucent, stirring occasionally. Add the apple, sugar, and cinnamon and let everything lightly caramelize, stirring frequently. Add the parsnip and sauté for 2 minutes. Stir often.
- 3Add 200 ml of water, cover with a lid, and bring to a boil. Reduce heat to less than a third and simmer over low heat for 30 minutes.
- 4Remove from heat and take out the cinnamon. Add the remaining cold butter cut into cubes and blend everything until smooth with an immersion blender. Season with salt and mix.
Tip
If you use a sweeter apple for the puree, add less sugar.
When adding cold butter at the end, the dish must no longer be cooked. The butter will soften the final dish and partially thicken it.
You can pass the puree through a sieve. You will get a finer texture of the dish.
For preparation, you will need an immersion blender.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef