by Chef Kendall Huff
Native Foods Cafe
This morning I work up with a bit of a chill. My throat was scratchy, the windows were down, and I sneezed 4 times in the shower. Yes my Midwestern friends, Fall is upon us again! My favorite season by far! Not only because it’s hoodie time, football season and Thanksgiving time, but more because honeycrisp apples and parsnips are in season. Combining both of theses in a dish would make my season!
The Honeycrisp apple is absolutely the most flavorful apple species out there. Created in Minnesota, by crossbreeding the Macoun and Honeygold apples. These apples are sweet, firm and tart. And since 2006, it’s been the state fruit of Minnesota.
This sister vegetable to the carrot, are root veggie that are sweeter, buttery, and slightly spicy. They also have hints of butterscotch and occasionally cardamom.
Like the carrot, the parsnip is rich in vitamins and minerals. They are rich in potassium and fiber.
Here is a great vegan snuggling soup recipe for one of those chilly nights...
1 cup roasted garlic
1 oz oil
1 oz vegan butter
8 oz onions (sliced)
2.5 # parsnips (peeled and Sliced)
8 cups water
2 cups soy milk
2 tsp salt
¼ cup thyme, chopped
* Heat oil and butter in a pan. Add the onions and garlic and cook for a minute.
* Add parsnips and cook for 2 more minutes.
*Add water and milk. Allow to cook for 20 to 25 minutes.
*Buzz in blender till smooth.
Garnish with some chopped tossed pecans and a little fresh thyme!