Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr I love parsnips no matter how they’re cooked, and the apples make an irresistible combination. Ingredients 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) Melt the butter in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 minutes, stirring occasionally, until the apple juices start to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 minutes or until parsnips are soft. Pass through a food mill or purée in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. Do not allow to boil.