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Parsnip-Apple Purée


5 tablespoons butter
1 yellow onion, thinly sliced
5 medium parsnips, peeled and roughly chopped
2 Honeycrisp apples—peeled, cored and roughly chopped
4 garlic cloves, thinly sliced
2 teaspoons orange zest
1 teaspoon thyme leaves
1 teaspoon minced sage leaves
2 cups chicken stock
Kosher salt and freshly ground pepper, to taste

To prepare the parsnip-apple purée melt the butter over medium-high heat in a large saucepan. Add the onions and cook until soft and caramelized for approximately 12 minutes. Add the parsnips, apples and garlic, and cook until golden brown, 8 minutes. Stir in orange zest, thyme and sage and cook until fragrant. Add in the chicken stock and bring to a simmer. Cook until the vegetables are tender and the liquid has reduced slightly. With a hand blender purée until smooth. Season with salt and pepper.

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