I love parsnips no matter how they’re cooked, and the apples make an irresistible combination.


  • 4 Tbs butter
  • 1 1/2 lbs (700 g) parsnip, scrubbed and coarsely chopped
  • 1/2 lb (225 g) Rome apples, peeled, cored and chopped
  • 1 qt (1 L) chicken stock
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh parsley, chopped
  • Salt and freshly ground pepper to taste
  • 2 egg yolks, beaten

Preparation Instructions (Serves 8)

  1. Melt the butter in a medium saucepan, and cook the parsnips and apples, tossing well until coated.
  2. Cover and cook gently over low heat 10-15 minutes, stirring occasionally, until the apple juices start to run.
  3. Pour in the stock and add the sage, parsley, salt and pepper.
  4. Bring to the boil, then simmer gently 30-40 minutes or until parsnips are soft.
  5. Pass through a food mill or purée in a blender or food processor until smooth.
  6. Return to pan and reheat gently.
  7. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup.
  8. Do not allow to boil.
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One Comment

  1. Loch of Shining Waters

    October 27, 2016 at 3:38 pm

    Thanks for publishing your recipe. It’s good to see varied content and we hope you will consider publishing more.


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